Step 1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the potato and lemon pepper spice blend on an oven tray lined with baking paper. Drizzle with olive oil and season with salt (for the fries). Toss to coat then bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

Step 2

While the fries are baking, finely chop the garlic (or use a garlic press). Roughly chop the tomato and cucumber. Roughly chop the coriander. In a small bowl, combine the coriander, Greek yoghurt, a dash of water, and a pinch of salt and pepper.

Step 3

In a medium bowl, combine the salt (for the beef), garlic, beef mince, chermoula spice blend, egg and fine breadcrumbs. Using damp hands, roll the beef mixture into kofta about 8cm long and 2.5cm thick (you should get 3 kofta per person). Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the beef kofta and cook, turning, until browned all over, 2-3 minutes. Reduce the heat to medium and cook until cooked through, 7-9 minutes. TIP: The kofta are done when they are no longer pink inside.

Step 4

While the kofta are cooking, tear the pita pockets (see ingredients list) into small pieces. Place the pita chips on an oven tray lined with baking paper. Season generously with salt and pepper, spray (or drizzle) with olive oil and toss to coat. Spread in a single layer and bake until golden, 3-5 minutes. Set aside to cool slightly. TIP: They can burn quickly so keep an eye on them!

Step 5

In a large bowl, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the pita chips, tomato, cucumber and mixed salad leaves and toss well to coat. TIP: Toss the salad just before serving to keep the leaves and pita chips crisp.

Step 6

Divide the fattoush salad, beef kofta and lemon pepper chips between plates. Serve with a dollop of coriander yoghurt.