Kofta salad with salsa verde & kefir dressing

Cooking Process

1. Cut or tear the old pitta bread into triangles or chunks, toss with olive oil and salt and place in the oven at 180C for around 10 minutes, stirring halfway. Remove from the oven when the pitta is light brown and crisp on all sides.
2. Mix the kofta ingredients in a bowl using your hands. Return mix to fridge to set a little if the mix is not firm enough to portion.
3. Portion into 40-45g balls then roll into logs about 10cm long. Thread onto skewers then flatten to c.1.25cm (to help them cook faster and get more char!)
4. Roughly chop all the salsa verde ingredients and place in blender. Blend until the mixture is smooth and has a consistency of thick yoghurt, adding vinegar/ oil to loosen up if needed.
5. Combine the ingredients for the kefir dressing, adjusting the seasoning to taste. You can create a green dressing by combining with a little salsa verde, or serve seperately.
6. Chop the onion, cucumber and tomato for the chopped salad, and add the rinsed chickpeas (Bold Bean Co are our favourites)
7. Cook on a BBQ for more smoky flavours, or heat oil in a non stick pan over medium high heat. Cook the koftas in batches for 4 minutes on each side, then just 30 seconds on the thin edges. Keep an eye on the heat so as not to burn the koftas.
8. Assemble the salad and pitta bread on a plate, dress with salsa verde and kefir tahini dressing and top with freshly grilled koftas and some fresh herbs