The curry is enriched and thickened with hummus - but you could use thick yoghurt if you prefer.

Ingredients - serves 4

8 - 10 kofti, 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

1 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.

2 Fry off the crumbled kofta 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.