Cook: 22 minutes approx plus refrigeration and soaking time

Serves: 4

The proliferation of plant-based yoghurts and cheeses make it possible to enjoy this late summer no-fuss feast that’s quick, easy and full of Mediterranean flavours.

Use turkey thigh mince for the juiciest (budget-friendly) koftes or substitute with chicken or lamb mince for a different taste sensation.

Method:

Soak 6-8 skewers in water for 30 minutes. Combine the kofte ingredients together in a large bowl and shape the meat around the skewers. Refrigerate for 20 minutes.
Brush the koftes with a little olive oil then BBQ, fry, grill, or oven bake (200°C/180°C fan) according to your preference and will take approximately 8-12 minutes to cook, depending on how large you have made them. They should be cooked through with no pink meat and an instant read thermometer should show at least 70°C for 30 seconds.
For the orzo: bring the chicken stock to a boil in a large pan, add the orzo. Taste the stock and add a pinch of salt if necessary. Stir then cover with the lid and simmer for approximately 10 minutes until the orzo is tender and the stock absorbed.
Remove from heat and allow to stand for about 5 minutes then stir through the lemon juice and zest and fluff with a fork.
While the orzo is cooking prepare the tzatziki and salad: peel and de-seed half the cucumber and grate into a colander. Sprinkle with a little salt and allow to drain for about 10 minutes. Press the moisture out of the cucumber.
Add the drained cucumber to the soya yoghurt, grated clove and dried mint. Season to taste.
Arrange the salad ingredients in a serving bowl and top with the vegan feta, olives and red onion. Garnish with dried mint and toss with and a splash of olive oil and lemon juice dressing just before serving.

Louismann

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Ingredients

Name: Greek turkey koftes with lemon and herb orzo, Greek salad and tzatziki
Prep time: 45 min
Cook time: 22 min
Yield: 4
Ingredients: Koftes; 500g turkey mince; 50-75g white breadcrumbs; 50g finely chopped parsley; 75g finely chopped red onion; 2 cloves garlic minced; 2 sprigs oregano leaves chopped; ½ tsp ground cumin; ½ tsp smoked paprika; 1 egg beaten; Zest of one lemon; Olive oil; Orzo; 200g orzo; 400-450ml chicken stock; Juice of one lemon; 15g toasted pine nuts or flaked almonds (optional); Freshly chopped parsley Tzatziki; 1 small pot Greek style plain soya yoghurt; ½ cucumber peeled and seeded; 1 small garlic clove finely grated; 1tsp dried mint Greek Salad; 1 head romaine lettuce washed and chopped; ½ cucumber seeded cut in half and sliced; 150g chopped tomatoes; ½ red onion thinly sliced; 100g (½ pack) vegan Greek-style white cheese; 10g roughly chopped parsley leaves; Handful black olives; 1 tsp dried mint

Koftes
500g turkey mince 
50-75g white breadcrumbs
50g finely chopped parsley
75g finely chopped red onion
2 cloves garlic minced
2 sprigs oregano leaves chopped
½ tsp ground cumin 
½ tsp smoked paprika  
1 egg beaten 
Zest of one lemon
Olive oil

Orzo
200g orzo
400-450ml chicken stock 
Juice of one lemon 
15g toasted pine nuts or flaked almonds (optional)
Freshly chopped parsley

Tzatziki 
1 small pot Greek style plain soya yoghurt
½ cucumber peeled and seeded
1 small garlic clove finely grated
1tsp dried mint 

Greek Salad 
1 head romaine lettuce washed and chopped
½ cucumber seeded cut in half and sliced
150g chopped tomatoes
½ red onion thinly sliced  
100g (½ pack) vegan Greek-style white cheese
10g roughly chopped parsley leaves
Handful black olives
1 tsp dried mint
Olive oil and lemon juice to dress

Salt and pepper