Greek Pork Kofta Wrap

Meanwhile, halve, peel and thinly slice the red onion. Separate the slices and place in a bowl along with the red wine vinegar and sugar (see ingredients for amount). Stir to combine then set aside. This is your quick pickled onion. Pop the sausage meat in a mixing bowl and shape into four koftas per person (see photo). Set aside on a plate. IMPORTANT: Remember to wash your hands a er handling raw meat!

Halve the red pepper, remove the core and seeds and thinly slice. When the wedges have been in the oven for 15 mins, remove the tray, give them a shake then make some space for the pepper. Add the pepper to the tray, drizzle with oil and season with salt and pepper. Return to the oven for the remainder of the time

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the yoghurt in a small bowl and stir through half the mint. Trim the root from the baby gem lettuce and quarter lengthways, separate the leaves then pop in a medium bowl with the remaining mint. Add a drizzle of olive oil and a pinch of salt and pepper, toss together

Heat a drizzle of oil in a large frying pan on medium-high heat and add the koftas. Fry until browned all over and cooked through, turning occasionally, 8-10 mins. i IMPORTANT: The koftas are cooked when they are no longer pink in the middle. When the koftas are nearly done, pop the tortillas on another baking tray and place on the middle shelf of your oven for a few mins to warm through.