Turkey Kofta with Freekeh Salad and Hummus Mayo

Steps

1. a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well.
3. While freekeh cooks, prepare turkey kofta. Combine all turkey kofta ingredients in a medium bowl and mix well. Heat a drizzle of oil in a small fry-pan on medium heat. While pan is heating, use a tablespoon measure to shape turkey kofta mix into balls.
4. Cook kofta for 4-5 minutes, turning regularly, until golden and cooked through. Drain kofta on a paper towel.
5. While kofta cooks, the prepare rest of the freekeh salad. Dice tomato 1cm; peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds); cut peach into 1cm-thick wedges.
6. Add all to medium bowl, along with cooked freekeh and all remaining freekeh salad ingredients. Drizzle with olive oil, toss to combine and season to taste with salt and pepper. In a small bowl combine all hummus mayo ingredients.
7. place freekeh salad and turkey kofta onto a plate and dollop with a little hummus mayo.