Haggis koftas with fattoush salad recipe
Haggis koftas with fattoush salad, chilli-roasted tomatoes and whipped feta These koftas are made with a combination of haggis meat and lamb mince and served with a fresh fattoush salad, whipped feta and Aleppo pepper-roasted tomatoes. 250g/9oz haggis, crumbled150g/5½oz lamb mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced salt and freshly ground black pepper 250g/9oz haggis, crumbled 150g/5½oz lamb mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced salt and freshly ground black pepper 1 pitta bread, chopped into 2cm/¾in pieces 5 tbsp olive oil 2 tbsp chopped fresh flatleaf parsley1 Little Gem lettuce, shredded 3 spring onions, chopped 1 lemon, juice only 1–2 tsp sumac1 beef tomato, chopped2 tbsp chopped fresh mintsalt and freshly ground black pepper 1 pitta bread, chopped into 2cm/¾in pieces 5 tbsp olive oil 2 tbsp chopped fresh flatleaf parsley 1 Little Gem lettuce, shredded 3 spring onions, chopped 1 lemon, juice only 1–2 tsp sumac 1 beef tomato, chopped 2 tbsp chopped fresh mint salt and freshly ground black pepper 250g/9oz vine cherry tomatoes, left on the vine2 tbsp olive oil2 tbsp pomegranate molasses 2 tsp Aleppo pepper salt and freshly ground black pepper 250g/9oz vine cherry tomatoes, left on the vine 2 tbsp olive oil 2 tbsp pomegranate molasses 2 tsp Aleppo pepper salt and freshly ground black pepper 200g/7oz feta 60g/2¼oz crème fraîche 60g/2¼oz Greek-style yoghurt 1 tsp Dijon mustard 200g/7oz feta 60g/2¼oz crème fraîche 60g/2¼oz Greek-style yoghurt 1 tsp Dijon mustard Method To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over. To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper.To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper. To make the whipped feta, blitz all of the ingredients together in a food processor or blender. Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top. To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over. To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over. To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper. To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper. To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper. To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper. To make the whipped feta, blitz all of the ingredients together in a food processor or blender. To make the whipped feta, blitz all of the ingredients together in a food processor or blender. Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top. Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top.