NZ Lebanese Lamb Koftas

While the quinoa is cooking, finely chop the tomato and cucumber. Pick and finely chop the mint leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges.

In a large bowl, combine the lamb mince, pine nuts, remaining garlic, chermoula spice blend, salt, egg and fine breadcrumbs. Using damp hands, shape the lamb mixture into 6cm long and 2.5cm thick sausages and place on a plate. You should get 4 koftas per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the koftas and cook, turning regularly, for 8-10 minutes or until browned and cooked through.

Whilst the koftas are cooking, in a small bowl, combine the Greek yoghurt, 1/2 the mint and a good squeeze of lemon juice. Season to taste with salt and pepper. Add the tomato, cucumber, lemon zest and the remaining mint to the saucepan with the quinoa and stir to combine.