Greek Lamb Kofta with Feta and Couscous Salad

Steps

1. Preheat oven to 230°C. Bring a small pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Preheat BBQ grill to medium-high heat (if using). In a large bowl, combine all lamb kofta ingredients (except skewers) and season with pepper. Use a ¼ cup measure to form small sausages, about 3 x 10cm. Lay on a clean board and slide a skewer through the middle of each kofta.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook, in two batches, for about 1 minute on all four sides, until golden. Transfer to prepared tray and bake for about 7 minutes, until cooked through. Roll kofta in cooking juices on the tray to coat, and set aside.
3. While kofta are cooking, place stock in a medium pot and bring to the boil on high heat. Once boiling, turn off heat and add couscous, oil and a pinch of salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
4. Cook peas in boiling water for 1-2 minutes, until bright green and tender. Drain and place in a large bowl, along with cooked couscous, capsicum, spinach, feta and a drizzle of oil. Season to taste with salt and pepper.
5. In a small bowl, combine all mint yoghurt ingredients and season to taste with salt and pepper.
6. To serve, divide feta and couscous salad and Greek lamb kofta between plates and drizzle with mint yoghurt.