Pork Kofta with Flatbreads and Kohlrabi Slaw

Serves 4-6


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.


Pork Kofta


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.