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Spicy Sausage and Chive Kofte with a Turkish Gipsy Salad
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For Kofte:
8 Lincolnshire sausages
1 bunch of chives, finely chopped
2 tbsp of fresh coriander, chopped
1 tsp of ground coriander
2 cloves of garlic, peeled and finely chopped
½ tsp of cumin seeds
1 tbsp of rapeseed oil

Turkish Gipsy Salad:
100g of young spinach leaves
100g of rocket
1 large bunch of watercress
4 pitta breads
5 tbsp of rapeseed oil
Juice of 1 lemon
2 garlic cloves, peeled and crushed
150g feta cheese (crumbled)
50g black olives
1 fresh red chilli, deseeded and diced

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Serves Preheat oven to 150°C/300°F/Gas 2

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Wash all the salad leaves carefully and leave to drain. Split the pittas in half, lay on a baking sheet and brown them in the oven until they are like toast. To serve break the pittas into bite size pieces , place in a salad bowl, top with the salad leaves, toss with the oil, lemon juice and garlic, finish with the crumbled feta, olives and some chilli.

Remove the sausages from their casings into a bowl with the chive, fresh coriander, dry coriander, garlic and cumin seeds. Using wet hands form the mixture into sausage shaped pieces with pouted ends.

Leave in the fridge until ready to use.

Brush with oil and cook on a BBQ on a heated oiled griddle pan for 4 minutes each side, when cooked cool slightly you can insert wooden kebab sticks into them and serve with the salad and some minted yoghurt.


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