Prep, grill and serve

Summer Favourites by Vanya Insull offers classic Kiwi recipes, but with a summery, lighter feel. Featuring more than 70 recipes that you will turn to again and again, the book is destined to be one of your most well-thumbed cookbooks, with dishes to tickle the taste buds of even the fussiest of eaters.

Barbecued Lamb Kofta Platter is a great recipe to prepare in advance. Make the lamb koftas, thread them onto skewers and have them in the fridge ready to barbecue at dinnertime. I like to serve them on a large platter with all the fillings alongside, so everyone can help themselves.

Ready in 40 minutes

Makes 8 koftas

Ingredients

500 g (1 lb 2 oz) lamb mince

¼ cup breadcrumbs

½ red onion, grated

1 tsp dried mixed herbs

1 tsp ground coriander

1 tsp ground cumin

1 tsp cinnamon

1 tsp salt

¼ tsp ground white pepper

To serve

4 large flatbreads or wraps

1 cup hummus

100 g (3½ oz) cherry tomatoes, halved

30 g (1 oz) rocket leaves or mesclun

50 g (1¾ oz) feta

1 handful fresh mint, torn

Method

1.  To make the lamb koftas, combine the ingredients in a large bowl.

2.  With damp hands, divide the mixture into eight equal portions and shape onto 8 skewers.

3.  Grill the koftas on the barbecue for 15 minutes, turning every few minutes, until nicely browned and cooked through.

4.  Just before serving, warm the flatbreads on the barbecue for about 30 seconds each.

5.     To serve, layer up your toasted flatbreads with hummus, a kofta or two, cherry tomatoes and rocket or mesclun. Sprinkle with the feta and mint.

Tips and tricks

•  If using bamboo skewers, soak them in cold water while you prepare the koftas. This prevents them from burning while cooking.

•   These koftas can be served individually or on a large platter.

•   Feel free to add your favourite salad ingredients and sauces.