• Preheat BBQ to high heat. Thinly slice capsicum and zucchini into strips lengthways. Finely chop garlic. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine capsicum and a drizzle of olive oil, then season with salt and pepper.

• In a large bowl, combine beef mince, Mediterranean seasoning, fine breadcrumbs, fetta cubes and the egg. • Using damp hands, roll beef mixture into koftas about 8cm long and 2.5cm thick (3 per person).

• When BBQ is hot, grill koftas, turning occasionally, until cooked through and slightly charred, 8-10 mins. No BBQ? Cook koftas in a large frying pan over medium-high heat with a drizzle of olive oil, turning regularly, until browned, 10-12 minutes.

• While koftas are grilling, grill zucchini until charred and tender, 2-4 minutes each side. Return to bowl. • Meanwhile, grill capsicum on BBQ hot plate, turning, until charred and tender, 6-8 minutes. Transfer to bowl with charred zucchini. No BBQ? Cook zucchini in a large frying pan with a drizzle of olive oil over medium-high heat, 2-4 minutes each side. Cook capsicum, tossing, until tender, 4-5 minutes.

• While veggies are cooking, grill pita bread on BBQ flat plate until golden and warmed through, 2-4 minutes each side. No BBQ? Microwave pita bread on a plate for 1 minute, until warmed through.

• To bowl with charred veggies, add mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek style yoghurt, until combined. Season. • Halve koftas and pita bread. Build pita pockets by filling with some charred capsicum salad and Greek beef and fetta koftas. Top with garlic yoghurt. • Serve with any remaining salad. Enjoy!