Baharat Lamb Koftas

Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Half, peel and chop the red onion into 2cm chunks. When the potatoes are halfway through cooking, add the onion and dried oregano to the tray, toss to coat and roast in your oven for the remaining time.

Pop the panko breadcrumbs into a medium bowl. Add the water (see ingredients for amount) and the baharat spice. Season with salt and pepper and mix together. Add the garlic and lamb mince and mix with your hands until combined. and shape into 4 sausage shapes per person. Flatten to make koftas and pop onto a plate. IMPORTANT: Wash your hands after handling raw meat.

Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the koftas and cook turning frequently until browned all over and crsip, 8-10 mins. IMPORTANT: The lamb is cooked when it is no longer pink in the middle. Pop the koftas onto a plate and cover with foil to keep warm. Drain the fat from the pan and add half the balsamic vinegar and all the fig jam, bring to a boil and remove from the heat. Add a splash of water if it needs it.

In a small bowl, combine the oil for the dressing (see ingredients for amount) the remaining balsamic vinegar and a pinch of salt. Pop the tomatoes and rocket in the bowl and mix well to dress.