kofta wrap {served two ways} recipe | Jessica Cox

Ingredients

• 500g lean minced lamb
• 2 heaped tablespoons dried oregano
• 1 level tablespoon dried chili flakes
• 1 level tablespoon ground cumin
• 4 level tablespoons sumac
• sea salt and freshly ground black pepper
• 1 egg (or a splash of olive oil if egg intolerant)
• 1 medium sized eggplant, sliced into 3-4mm strips
• 4 handfuls mixed salad leaves
• 4 dessertspoons goat or sheep feta
• 1 red onion, peeled and very finely sliced
• 1 lemon, juiced
• bunch of fresh flat-leaf parsley, leaves picked
• extra virgin olive oil
• 4 large flatbreads or gluten free wraps
• 4 heaped tablespoons natural yoghurt
• 4 heaped tablespoons of tahini