Name: Haggis koftas with fattoush salad, chilli-roasted tomatoes and whipped feta
Prep time: 30 min
Cook time: 30 min
Yield: Serves 2
Ingredients: 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 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 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

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Pregnancy-friendly

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.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the koftas

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

For the fattoush salad

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

For the chilli-roasted tomatoes

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

For the whipped feta

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.