Lamb kofte, muhammara, and salad

Preheat the oven to grill.

Slice the red peppers into 4-5 large strips. Place onto a non-stick, ovenproof baking tray, and grill skin-side up for 5-8mins. Set aside and cover with a lid, bowl, or tea towel to steam the cooling peppers.

While the peppers are grilling, prepare the kofte. In a large mixing bowl, thoroughly mix the lamb, shallots, garlic, cumin, turmeric, and cayenne. Season generously with salt and pepper, and roll into golf ball-sized balls, then roll flat between palms to create a sausage shape. Set aside to marinate while preparing the salad.

Once the peppers have cooled and steamed, remove the skin from the peppers and place them into a blender with the walnuts, 3 tbsp olive oil, cayenne pepper, and tomato puree.

In a medium-sized salad bowl, mix the cucumber, tomatoes, and red onion, and dress with 1 tbsp olive oil, sumac, lemon, and salt and pepper.

In a large, non-stick frying pan, add ½ tbsp olive oil and begin to fry the kofte in batches.

Serve the kofte with muhammara, salad, and optional ½ slice of pitta bread (if using).