Ingredients and method may vary slightly on live TV show
500g minced lamb
25g fresh breadcrumbs soaked in 4 tbsp milk
2 tbsp dried oregano
A pinch of chilli flakes
50g feta cheese
6 dried apricots, finely chopped
For the hummus
1 x 400g tin chickpeas, drained
2 tbsp tahini paste
Juice of a 1⁄2 lemon
1 small clove garlic
Salt and pepper
2 cooked beetroots
1 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp pinenuts
4 large flat breads
4 metal skewers
Pre heat a griddle pan on a high heat.
Mix together the minced lamb, soaked breadcrumbs, oregano and chilli. Season with salt then mix in the feta and apricots. Divide the mixture into 8 balls then shape two onto metal skewers so that they are almost sausage shape, then flatten them down slightly.
Place the skewers on the griddle pan and cook for 3-4 minutes on each side.
Whilst the lamb is cooking, place the chickpeas, garlic, tahini and lemon juice in a blender and blend. Drizzle in enough olive to enable it to blend into a paste then season with salt and more lemon juice if it is needed.
Grate the beetroot into a bowl then add the vinegar, olive oil and pinenuts. Stir and season well with salt and pepper.
Warm the flat breads in the oven, then spread a little hummus over each one, top with two koftas and some of the pickled beetroot, then roll up and enjoy.