Bilberry & lamb kofta

Bilberry & Lamb Kofta with cucumber salad (serves 3-4)

Lamb koftas

1 1/2 tbsp rosemary, minced

10 pitted kalamata olives, minced

1 garlic clove, minced

14 oz lamb mince

1 egg

1 tsp worchester sauce

1 tbsp NordicNordic bilberry powder

2 1/2 tbsp Organic blueberry juice


black pepper

oil for cooking

Cucumber salad

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

lemon juice


black pepper

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.