Our kofta are very popular - available in packs from the freezer in all shops. Here they're crumbled and served with a deliciously fragrant salad in hot pitta pouches.

Ingredients - serves 4

1 pack of Riverford kofta, crumbled
1 tbsp sunflower oil
2 little gem lettuce, shredded
4 pitta breads

450g young carrots
juice of 1 lemon
1/2 tsp ground cinnamon
1 tsp caster sugar
1-2 tbsp rose water

1 - 2 tbsp chopped coriander leaf

Method

Mix together the lemon juice, sugar, cinnamon and rose water in a bowl, grate the carrots and add to the bowl; refrigerate. Add the chopped coriander leaf and turn the salad to dress immediately before serving.

Fry off the crumbled kofti in oil to browned and cooked through. Heat the pitta, split and fill with some shredded lettuce, a spoon or two of carrot salad and plenty of flavoursome kofta meatball.