Koftas with Tahini, Griddled Aubergine and Beetroot Purée

Tahini is the ketchup of Middle Eastern food. It is to sesame seeds what peanut butter is to peanuts and is strangely delicious spread on toast with honey. 

In this mini mezze, combined with thick yoghurt and olive oil, its rich nuttiness counters the heavily spiced chargrilled lamb, smoky aubergine and sweetly earthy beetroot purée. The beetroot purée has a pleasingly vibrant colour - and makes a welcome change from houmous.

Beetroot Purée

800g raw beetroot (or 400g once cooked/peeled)

1 large clove of garlic (crushed)

1/2 tsp dried chilli flakes (or chopped fresh)

200g greek yoghurt

2 tbsp olive oil

2 tbsp tahini

Spring onion and parsley to garnish

Lamb Koftas

100g tahini
3tbsp lemon juice
1 clove garlic (crushed)
1 tbsp olive oil
3 tbsp greek yoghurt
Salt and pepper


1 onion (finely chopped)

1 large clove garlic (crushed)

1/4 tsp dried chilli flakes
1tsp ground cinnamon
1tsp ground allspice
1/4 tsp ground nutmeg
1tsp ground black pepper
1tsp salt
1tsp ground cumin
1tsp ground coriander
400g minced lamb
Olive oil for frying
100g pine nuts (toasted)

Griddled Aubergine

2 small aubergines
2tbsp olive oil
salt

Preheat the oven to 200C.

Chop the beetroot into chunks, wrap in foil and bake for an hour or so in the oven until tender.

Slice the aubergine into slices about 2/3 cm thick. Brush with olive oil and arrange in a dry griddle pan. Cook on a medium heat, flipping half way until yielding and blackened on the outside. Overcooked aubergine is better than under, so make sure they are soft in the middle before taking off the heat.

Meanwhile, gently fry the onion and garlic in some olive oil until softened. Add the spices and cook for a couple more minutes. Mix well with half of the pine nuts and the lamb mince. Shape into ovals and fry in a little more olive oil for around 6-8 minutes, until chargrilled on the outside and just cooked in the middle. Sprinkle with salt and serve with a little parsley over the top.

Peel the beetroot and put into a food processor with all the puree ingredients. Blitz until smooth and adjust the seasoning. Top with greek yoghurt, parsley and spring onion.

For the tahini sauce, mix all the ingredients together and taste for seasoning. Spread on a platter, drizzle with olive oil and a little cayenne or paprika for colour, sprinkle on the remaining pine nuts and arrange the koftas on top.

Serve with the beetroot puree and aubergine and some toasted flatbread.