Bilberry & Lamb Kofta with cucumber salad (serves 3-4)
1 1/2 tbsp rosemary, minced
10 pitted kalamata olives, minced
1 garlic clove, minced
14 oz lamb mince
1 tsp worchester sauce
1 tbsp NordicNordic bilberry powder
2 1/2 tbsp Organic blueberry juice
oil for cooking
2 english cucumbers
1 1/2 cup full fat greek yogurt
1 small garlic clove, minced
2 tbsp dill, minced
2 tbsp flat leaf parsley, minced
Mix together all the ingredients until well blended. Divide into balls. Thread onto metal (or soaked wooden) skewers and brush with oil. Heat a grill pan (or grill) until very hot and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.
Cut cucumbers lengthwise and scrape out the seeds with a teaspoon. Cut into half moon-shaped bits. Mix all the ingredients together in a large bowl and season with lemon juice, salt and pepper to taste. Serve with lamb koftas, decorate with additional bilberry powder if desired.