Greek Lamb Kofta with Feta snd 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). Combine all Greek lamb kofta ingredients (except skewers) in a large bowl and season with pepper. Use a ¼ cup measure and clean hands 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 medium-high heat. Cook kofta 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, bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, 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 toss to combine.
5. In a small bowl, combine mint, yoghurt and honey. Season to taste with salt and pepper.
6. To serve, divide feta and couscous salad and Greek lamb kofta between plates. Drizzle with mint yoghurt and squeeze over lemon wedge.