• Thinly slice cucumber.
• Slice tomato into thin wedges.
• Finely chop mint.
• In a small bowl, combine mint, a pinch of chilli 
flakes (if using), the white wine vinegar, a pinch of 
sugar and the olive oil (1 tbsp per person). 
Set aside.

• In a large bowl, combine basic sponge mix,
Greek-style yoghurt, the water, salt and a drizzle 
of olive oil.
• Lightly dust a clean work surface with half the plain
flour. Tip out dough and knead until smooth, 
2-3 minutes. Cover and set aside. 
TIP: If the dough is too sticky, add an extra pinch of flour 
while kneading!

• In a second large bowl, combine beef mince, 
chermoula spice blend, fine breadcrumbs, the egg
and a pinch of salt and pepper.
• Using damp hands, roll beef mixture into koftas, 
about 8cm long and 2.5cm thick (3 per person). 
Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook koftas, turning, until browned and cooked 
through, 10-12 minutes (cook in batches if your pan 
is getting crowded).
• Remove pan from heat, then add the honey and 
toss koftas to coat. Transfer to a plate and cover to 
keep warm.

• While the koftas are cooking, dust a clean work 
surface with the remaining plain flour, then divide 
dough into 4 equal-sized pieces (roughly the size of 
a golf ball).
• With your hands, pat and flatten the dough, then 
use a rolling pin to roll each piece into 12cm rounds, 
roughly 0.5cm thick.
• When koftas are done, wipe out the pan, then return 
to medium heat with a drizzle of olive oil.
• Cook flatbreads, in batches, until golden and puffed 
up, 1-2 minutes each side. 
TIP: Add an extra drizzle of olive in between batches 
if needed.

• In a third large bowl, combine mixed salad leaves, 
cucumber, tomato and a drizzle of vinegar and olive 
oil. Season to taste.
• Divide beef koftas, DIY yoghurt flatbreads and 
tomato salad between plates.
• Drizzle mint dressing over koftas and sprinkle 
dukkah over flatbreads.
• Serve with garlic aioli. Enjoy!