Looking to add a fresh option to your lunch menu? This succulent pork kofta flatbread teams flavoursome Australian pork with a textural crunch through a fresh, cabbage slaw. The lemon and parsley tarator also provides a zesty kick perfect for soaking up with the flatbread.

Kofta mix

  • 1kg pork mince
  • 2 large brown onions
  • 5 cloves garlic, crushed
  • 1 bunch flat leaf parsley, finely chopped
  • 1 bunch oregano, finely chopped
  • 1 bunch mint, finely chopped
  • 5g ground cumin
  • 2g ground ginger
  • 2g ground cloves
  • 2g ground cinnamon
  • 10g sea salt
  • 5g cracked black pepper
  • 1 turnip, cut into thin matchsticks
  • 1 bunch dill, roughly chopped
  • 1 bunch mint, roughly chopped
  • 1 bunch coriander, roughly chopped
  • 125g toasted slivered almonds
  • 125g currants
  • 1 large lemon, juice and zest
  • 50ml extra virgin olive oil
  • 50ml apple cider vinegar

Method

  1. Mix together the kofta mince ingredients until fully combined. Cover and chill. Whist mince mixture is chilling, combine slaw ingredients and make tarator sauce

Lemon and parsley tarator

  • 250g tahini
  • 2 cloves garlic, crushed
  • 1 bunch flat leaf parsley, roughly chopped
  • 125ml lemon juice
  • 2g sea salt
  • 10 large flatbread or Lebanese bread

Slaw

  • 1 small green cabbage, shredded
  • 1 bunch green onions, chopped

Method

Slaw:

  1. Toss together cabbage, green onion, turnip, herbs, almonds, currants, lemon juice, extra virgin olive oil and apple cider vinegar. Season and set aside.

Tarator sauce:

  1. Place tahini, garlic, parsley, lemon juice, salt and reserved onion juice along with 50ml water in a blender or food processor. Blitz until smooth and add a little extra water if the mixture is too thick. Transfer to squeeze bottle.

To cook:

  1. Place flatbreads on a work surface and top with kofta mixture, spreading smoothly to the edges, approximately 2cm thickness.
  2. Heat a large flat pan or hot plate over medium heat. Add a little oil then gently place flat bread mince side down. Cook for 3-4 minutes or until mince is cooked through.
  3. Drizzle with a little extra oil then carefully flip. Toast for 30 seconds then flip again and place on plate mince side up. Drizzle tarator sauce and add slaw. Squeeze a wedge of lemon.