Arley’s kofte
X2 large Turkish flatbreads
X2 tomatoes
¼ onion
1 garlic clove
¼-1/2 fresh red chilli
1 green pepper
1tsp tomato paste
1tsp lemon juice
1tsp pomegranate molasses
1tbsp olive oil
Salt and pepper to taste
1. Brushing the kofte with oil, place on a hot griddle pan, then sear for around 4 minutes on each side till piping hot throughout. If you would prefer to bake in the oven, pre-heat to 200c/180 fan and place the koftes on a baking tray, for around 15-20 minutes from frozen till piping hot.
2. Next, make the spicy tomato sauce. Grate the tomatoes, leaving the skin behind, and finely chop the onion, garlic, fresh chilli and green pepper. Place all the ingredients in a bowl and add the lemon juice, pomegranate molasses and olive oil.
3. Try the dip, then add salt and pepper to taste.
4. On your griddle pan (or under a hot grill) place your flatbreads and toast lightly.
5. Serve and enjoy!