Thursday: Chicken kofta pittas
2 red onions, 1 thinly sliced, 1 grated
2 lemons, zested and juiced
2 tbsp vegetable oil, plus extra for greasing
200g frozen sweetcorn
100g cherry tomatoes, quartered
1 red chilli, deseeded and finely chopped
10g fresh coriander, finely chopped
3 large garlic cloves, crushed
500g pack 5% fat chicken mince
½ cucumber, coarsely grated
100g low-fat natural yogurt
4 wholemeal pitta breads, toasted and split
1. Preheat the grill to high. Toss the sliced onions with half the lemon juice and a pinch of salt; pickle for 30 mins before draining.
2. Meanwhile, heat 1 tbsp oil in a frying pan over a high heat. Cook the sweetcorn for 8-10 mins until lightly charred. Cool in a bowl, then mix in half the remaining lemon juice, the tomatoes, half the chilli and coriander.
3. Mix half the lemon zest, the grated onion, 2½ garlic cloves, mince and the remaining chilli and coriander until combined. Shape into 12 even koftas; roughly 10cm long. Transfer to a lightly greased baking tray; drizzle with the remaining oil and grill for 10-12 mins, draining halfway through, until golden and cooked through.
4. Mix together the cucumber, remaining garlic, lemon zest and juice, and all of the yogurt. Divide among the pittas before adding the koftas, pickled onion and sweetcorn salsa.