Pork Kofta with Flatbreads and Kohlrabi Slaw
200g thinly shredded kohlrabi
200g grated carrots
6 tbsp mayonnaise
Juice of 2 limes
1 thinly sliced red onion
Bunch of chopped parsley
This can be made in advance. In a bowl mix all Slaw ingredients and season well with salt and black pepper.
500g Tablehurst Farm organic pork mince
2 garlic cloves, crushed
6 tbsp Brambletye Farm Organic Apple Puree
2tsp chilli flakes
In a bowl mix all kofta ingredients, season well and shape around 12 skewers (if using wood skewers soak for 15mins before and chill). One moulded fry or chargrill your Kota's for 8-10 mins.
360g self raising flour
1tsp baking powder
360g Plawhatch Biodynamic Live Yoghurt
In a mixing bowl combine all flatbread ingredients with a wooden spoon, pat together with palms and knead on a floured surface for 2 mins (it will remain quite wet) then place in a floured bowl and leave at room temperature for 20mins. Divide the dough into 6 large golf ball size pieces. Roll out with a rolling pin, approx 12cm rounds. Score each round 3 times and cook on a medium to high heat frying pan or griddle for 2 mins each side.
Serve the Kofta wrapped in the flatbread with a generous helping of slaw and any extra sauce you may fancy.