Pork Kofta with Lemon Rice and Mint Dip

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice is cooking, prepare the rest of the meal. Mix pork grind, garlic and spring onions (white part) in a bowl until well combined. Using ¼ cup measure, mould kofta mix around skewers to cover 2/3 of the skewer, resembling a fat sausage shape.
4. Place on prepared tray, drizzle with olive oil and bake for about 15 minutes, or until cooked through and staring to caramelise. Turn once to ensure even cooking. Alternatively, use BBQ hot plate or grill to cook koftas for about 15 minutes, turning until cooked through.
5. While koftas cook, prepare salad. Roughly chop lettuce; dice cucumber and tomatoes 1–2cm; finely slice red onion and spring onions (green part, if using). Place all in a bowl with feta, toss to combine and season with salt and pepper.
6. Combine all mint dip ingredients in a small bowl and season to taste with salt and pepper. Fluff up rice with a fork and stir through lemon zest (if using) and juice. Drizzle salad with extra-virgin olive oil just before serving.
7. Spoon ¾ cup cooked lemon rice per person onto each plate, top with pork kofta and drizzle with mint dip. Serve Greek-style salad and a lemon wedge on the side. Garnish with extra mint leaves.