Ingredients
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
- 1/2 sweet onion, finely diced
- 1 garlic clove, minced
- ½ tsp chilli flakes
- 1 tsp sumac
- 2 tbsp chopped parsley
- juice and zest of 1 lemon
- 2 tsp of olive oil
- ¼ of a cucumber, cut in half and sliced
- 100g cherry tomatoes, sliced
- ½ red onion, sliced thinly
- ¼ tsp dried chilli flakes
- 1-2 tbsp fresh lemon juice
- 1 tbsp each of fresh chopped dill, parsley, and coriander
- salt and pepper to taste
- 2 flatbreads
- 1 lemon cut into wedges
- sumac to garnish
- 100g plant-based Greek yogurt
- 1 garlic glove, minced
- 1/2 tsp sea salt and of pepper
GREEK YOGURT DIP
Instructions
- Pour oil into a small pan and cook the sweet onion for 2 minutes, add garlic and cook for 1 minute more. Leave to cool.
- Add the lentils, cooled onion and garlic, chilli flakes, sumac, chopped parsley, olive oil, lemon zest and juice to a food processor to make the koftas.
- Whizz for 30 seconds.
- Form the mix into 6 kebab patties
- Warm a non-stick pan and add oil, fry the koftas until crispy and set aside. Dab with kitchen roll to take away any oil residue.
- In a bowl, mix the remaining ingredients together to make the salad.
- For the yogurt sauce, mix the garlic and seasoning into a paste then stir in the yogurt.
- To assemble, warm a flatbread briefly in toaster or oven.
- Fill with the kofta, tomato salad and top with yogurt sauce.
- Serve with lemon wedges and a sprinkle of sumac.
Good to know!
Serve with hummus for an extra feast.
