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SYKES KOFTA, BEETROOT HUMMUS, FLATBREADS and PISTACHIO DUKKAH

Serves: 4 Prep Time: 40 Minutes Cooking Time: 45 Minutes

INGREDIENTS

8 x Sykes House farm lamb koftas
60ml olive oil
1 cup cooked chickpeas
3 x small cooked beetroot – chopped
2 cloves garlic
1 x lemon
1/2 tspn cumin
1/2 tspn sumac
1 Tbls pistachio – chopped
2 tspn sesame seeds – toasted
150g natural yoghurt
150g self raising flour
1/2 tspn bicarbonate of soda
Sea salt
A handful of fragrant herbs such as
mint, dill, coriander or flat parsley

METHOD

For the flatbreads – In a bowl, mix together the yoghurt, flour, 10ml
olive oil, the bicarb and a pinch of salt. Knead together to form a
smooth dough – add a touch more flour if the dough feels a touch
sticky. Clingfilm the dough and set aside for 30 minutes. Cut the
dough into 8 balls. On a floured surface, roll each ball out flat and
dry-fry the discs until slightly charred, puffed up and cooked
through. Set aside until ready.

For the hummus – Drain the chickpeas and place them into a jug or
bowl, reserving 2 tablespoons of the cooking liqour. Add the chopped
garlic, 45ml olive oil, the beetroot, juice of half a lemon and a pinch
of salt. Blitz until smooth – adding a touch of cooking liquor to
loosen the puree. Set aside until required.

For the dukkah – In a mortar and pestle, gently smash together the
pistachios, sesame seeds, cumin, sumac and a pinch of salt until you
achieve a fine crumb. Set aside until required.

To serve – Preheat your grill to 230c and place a tray underneath to
heat up. Bring the kofta out of the fridge to get to room temperature.
Lightly oil the kofta with the remaining oil and place them under the grill.
Grill for 5-6 minutes on each side or until golden brown and cooked
through. Rest for 3-4 minutes. Spread a smear of hummus on your
plate and top with the flatbreads, koftas and a good sprinkle of the
crunchy dukkah. Serve with a fresh herb salad and a drizzle of lemon
juice.

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Sykes House Farm Ltd. Walton Road. Wetherby. West Yorkshire. LS23 7DR

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