Ingredients

Ingredients For the pitta bread

• 500g/17½oz strong bread flour, plus extra for dusting

• 10g/½oz quick yeast (not dried active yeast)

• 5g/¼oz sugar

• 5g/¼oz salt

• 200ml/7fl oz room temperature water

• olive oil, for brushing

For the chilli sauce

• 50g/2oz sugar

• 150ml/5fl oz water

• 1in/2cm piece fresh root ginger, peeled and grated

• ½ chilli, sliced

• 2 cloves garlic, peeled, finely chopped

• splash rice wine vinegar

• splash fish sauce

For the coriander hummus

• 1 x 410g/14½oz can chickpeas, drained

• 3 tsp tahini paste

• 1 lemon, juice only

• 1 garlic clove, peeled, finely chopped

• 3 tbsp olive oil

• 1 small bunch fresh coriander, chopped

• salt, to taste

For the lamb kofta kebabs

• 500g/17½oz lean minced lamb

• 3 tsp paprika

• 2 tsp ground coriander

• 2 tsp ground cumin

• 1 clove garlic, peeled, chopped

• ½ chilli, finely chopped

• pinch cayenne pepper

• salt and freshly ground black pepper, to taste

For the salad

• 1 small bunch spring onions, chopped

• 2 tomatoes, chopped

• 2-3 jalapeño peppers, finely chopped

• 1 cucumber, chopped

• 1 large bunch lettuce leaves, torn into pieces

• 1 small bunch fresh coriander, chopped

Description

Recipe Uses 500g/17½oz Strong Bread Flour, Plus Extra For Dusting, 10g/½oz Quick Yeast (not Dried Active Yeast), 5g/¼oz Sugar, 5g/¼oz Salt,...

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