Ingredients

• 400g lamb mince
• 2 clove garlic, crushed
• 1/2 onion, grated
• 1 teaspoon all spice
• 1 teaspoon cinnamon
• 1/4 cup dried currants
• 1/2 cup chopped parsley
• 250g haloumi, thinly sliced
• 8 dinner rolls or small bread rolls, toasted
• 2 teaspoons olive oil
• 250g grape tomatoes or cherry tomatoes, diced
• 1/2 cup parsley, roughly chopped
• 1/2 cup mint, roughly chopped
• 1/2 red onion, finely diced
• 1 teaspoon olive oil
• 1 cup natural yoghurt or Greek yoghurt
• 1 garlic clove, crushed
• 1/2 lemon, juice only
• 1/2 cup cucumber, grated

Method

• Step 1 To make the kofte, combine mince, garlic, onion, all spice, cinnamon, currants, parsley and a pinch of salt in a large mixing bowl, stir well to combine, then shape into small golf-ball-sized meatballs and flatten slightly.
• Step 2 Heat olive oil in a large frying pan over medium-high heat, when oil is hot add kofte and fry on both sides for about 10 minutes, until golden brown and cooked through.
• Step 3 To make the tomato salsa, combine tomatoes, parsley, mint, red onion olive oil and a pinch of salt in a mixing bowl and stir. Set aside
• Step 4 To make the yoghurt sauce, add yoghurt, garlic, lemon juice, cucumber and salt in a mixing bowl, stir and taste, set aside.
• Step 5 To cook haloumi, add a little olive oil to a hot frying pan, add haloumi and cook for a minute or so on each side until golden.