Moroccan Lamb Koftas & Garden Salad

• Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm
thick (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).
• Remove pan from heat, then add the honey and turn to coat.

• Meanwhile, in a large bowl, combine mixed salad leaves, cucumber,
tomato, a generous squeeze of lemon juice and a drizzle of olive oil. Season
to taste with salt and pepper.
• In a small bowl, combine natural yoghurt and lemon zest.