Ingredients

• 1/2 brown onion, peeled
• 500g Coles 3 star beef mince
• 1/3 cup chopped fresh coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• A large pinch of ground cinnamon
• 1/3 cup olive oil, divided
• 2 Roma tomatoes, halved
• 2 zucchini (400g total), thinly sliced lengthways (about 4mm thick)
• 2 tablespoons chopped fresh mint, plus extra to serve
• 1 tablespoon fresh lemon juice
• 1 red birdseye chilli, finely chopped
• 1/4 cup plain yoghurt, mixed with 1 tablespoon water

Method

• Step 1 Prepare a barbecue for medium-high heat. Using the large holes of a box grater, grate the onion into a large bowl. Add the mince, coriander, paprika, cumin, cinnamon, 1 tablespoon of the oil, 1 1/2 teaspoons of salt, and 1/2 teaspoon of freshly ground black pepper. Mix thoroughly by hand and shape into 8cm long x 3cm wide oval logs, and set on a baking tray. Refrigerate for at least 10 minutes, or until cold.
• Step 2 Barbecue the beef kofta, turning as needed, for about 8 minutes, or until the kofta are cooked to medium-rare doneness and char marks form. Set aside to rest.
• Step 3 Meanwhile, brush the tomato halves with some oil and season with salt. Barbecue the tomato halves cut side down for about 3 minutes, or until they soften and char.
• Step 4 In a medium bowl, toss the zucchini with 1 tablespoon of the oil to coat. Barbecue the zucchini for about 1 1/2 minutes per side, or until char marks form. Return the barbecued zucchini to the bowl and toss with the mint, lemon juice, chilli, and remaining oil.
• Step 5 Arrange the zucchini with its dressing on a platter or plates and top with the kofta and tomatoes. Drizzle with the yoghurt and serve topped with extra mint.