Turkey & courgette koftas

• pack turkey thigh mince↗500g g
• garlic clove↗1

  crushed

• ground cumin↗2 tsp tsp
• zest and juice 1 lemon
• courgettes↗140g g

  coarsely grated

• flat‑leaf parsley↗½ pack
• mint↗½ pack

  leaves only, finely chopped

• half‑fat crème fraîche↗85g g
• Greek yogurt↗50g g
• small cucumber↗1

  halved, deseeded and thickly sliced

• carrots↗4

  grated

• cherry tomatoes↗140g g

  halved

• flour tortillas↗2

  each cut into 8 wedges

• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Soak 8 wooden skewers in cold water for 10 mins. In a bowl, combine the mince, garlic, cumin, lemon zest, courgettes, half the mint and parsley, and some seasoning. Using wet hands, divide the mixture into 8 and form into sausage shapes around the skewers. Chill for 20 mins.

2. 2

   Meanwhile, in a small bowl, mix together the crème fraîche, yogurt, remaining mint, a squeeze of lemon juice, and some seasoning, then set aside. Toss the cucumber, carrots, tomatoes, remaining parsley and remaining lemon juice together in a bowl.

3. 3

   Heat the grill and line the rack with foil. Toast the tortilla pieces for 3 mins on each side or until crisp. Brush the koftas with the oil and grill for 14-16 mins, turning until browned. Serve the koftas with the salad, minty dip and tortilla crisps.