Naked Spiced Double Lamb Kofta Kebab Salad

Meanwhile, in a medium bowl, combine the red cabbage with the red wine vinegar and sugar (see pantry for amount). Season with salt and pepper. Set aside. 

Halve the baby plum tomatoes, then pop them on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer.

When the oven is hot, roast on the middle shelf until softened, 10-12 mins.

Meanwhile, in a large bowl, combine the remaining garlic, remaining Mediterranean style seasoning, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.

Season with pepper and mix with your hands. Shape into mini sausage shapes, 8 per person. Flatten to make koftas.

Pop the koftas onto a large baking tray. Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The koftas are cooked when no longer pink in the middle.

While the tomatoes and koftas are baking, roughly chop the coriander (stalks and all).

In a medium bowl, combine the cooked tomatoes with half the coriander and the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now. 

Once the bulgur is cooked, fluff it up with a fork. Stir through the remaining coriander.