Lamb Kofta & Couscous Mezze Plate

• In a medium bowl, combine lamb mince, ras el hanout, the egg, fine breadcrumbs and the salt. Using damp hands, roll lamb mixture into small koftas (3 per person). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).

• While the koftas are cooking, add the water and a generous pinch of salt to a medium saucepan and bring to the boil. • Add couscous and currants with a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. • Meanwhile, cut lemon into wedges. When couscous is done, add a squeeze of lemon juice, then fluff up the couscous with a fork and set aside.

• In a second small bowl, combine a drizzle of olive oil and the dukkah. • Drizzle (or brush) each side of the flatbreads with the dukkah oil. • Wipe out frying pan, then return to medium-high heat. Toast flatbreads in batches, until golden and warmed through, 1-2 minutes each side. Transfer to a plate.

• While the flatbreads are toasting, thinly slice cucumber and radish into rounds. Cut cherry tomatoes into halves. Pick mint leaves and finely chop. • In a second medium bowl, combine a drizzle of olive oil, a squeeze of lemon juice and a pinch of the Turkish sumac seasoning. Season with salt and pepper. • Add tomato, cucumber, radish and mint and toss to coat. Set aside. • In a third small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt.