Lamb Kofta with Almond Salsa & Chermoula Mayo

Steps

1. Bring a pot of salted water to the boil. Prep kofta. In a bowl, mix lamb, kofta spices, egg, breadcrumbs and 1/2 tsp salt together. Using a tablespoon measure, scoop out lamb mix and roll into balls, then flatten slightly so they are about 1cm-thick.
2. Cook orzo & prep courgette. Cook orzo in pot of boiling water for about 10 minutes, until tender. Add peas and cook for a further 2 minutes, until bright green and tender. Drain and return to pot with a drizzle of olive oil to prevent sticking. Set courgette aside.
3. Prep salsa. Place capsicum in a bowl. Heat a dry fry-pan on medium-high heat. Cook almonds for about 2 minutes, until golden. Set aside with capsicum. Reserve pan.
4. Cook kofta. Return pan to medium-high heat with a drizzle of oil. Cook kofta, in batches, for about 3 minutes each side, until golden and cooked through.
5. To finish. Fold courgette, a pinch of salt and first measure of chermoula mayo through cooked orzo and drizzle with vinegar. Season to taste. Add feta to bowl with capsicum and almonds, toss to combine and drizzle with vinegar.
6. Serve orzo topped with kofta, salsa and a dollop of chermoula mayo.