Lamb koftas with peppers, cabbage and tahini sauce

Step 1

Mix all the kofta ingredients into a smooth, even paste, then divide the mixture into eight small mounds weighing roughly 40-50g each.

Step 2

Shape these into balls, take out the crisper tray of the air fryer and arrange the balls on top, leaving a little space between each one.

Step 3

Put the tray in the fridge to chill for about 20 minutes (you could also prepare these a few hours in advance, if you prefer).

Step 4

Set the air fryer to 200C, heat it for three minutes, then put the kofta-laden crisper tray back in the chamber and cook for 10 minutes.

Step 5

While the koftas are cooking, remove and discard the stalks, pith and seeds from the peppers, then cut the flesh into strips.

Step 6

Mix all the tahini sauce ingredients with 60ml cold water and set aside.

Step 7

Put the pepper strips and cabbage slices in the crisper tray alongside the koftas and fry for a further 10 minutes.

Step 8

Lift out the koftas with tongs, then put the vegetables in a bowl.

Step 9

Dress the veg with the cooking juices that will have collected at the bottom of the air fryer chamber, then add the rocket and toss to coat.

Step 10

Serve the koftas with the tahini sauce, salad and flatbreads alongside.