- 475g/1lb 1oz beef mince
- 1 garlic clove, chopped
- ½ tsp ground coriander
- 1 tsp ground cumin
- salt and freshly ground black pepper
- 4 figs, thickly sliced
- 200g/7oz halloumi, thickly sliced
- ½ lemon, juice only
- 3 tbsp extra virgin olive oil
- 1 bunch mixed salad leaves of your choice
- Soak eight small wooden skewers for ten minutes in cold water.
- Place the mince, garlic, coriander and cumin into a bowl and season well with salt and freshly ground black pepper. Mix together well, then divide the mixture into eight equal portions.
- Press each portion of the mince mixture around a wooden skewer to form a sausage, three quarters the length of the skewer, then place onto a plate in the fridge to chill.
- Heat a griddle pan until hot. Place the skewers onto the griddle and cook for 2-3 minutes on each side, or until completely cooked through.
- Heat a separate frying pan until hot. Add the fig slices and fry on each side for 30 seconds.
- Remove the figs and set aside, then add the halloumi and cook on each side for one minute, or until golden-brown all over.
- Whisk the lemon juice, olive oil, salt and freshly ground black pepper together in a clean bowl, then add the salad leaves. Toss well to coat.
- To serve, place arrange slices of fig and halloumi onto the centre of each plate. Place a pile of the dressed salad leaves on top, then top each dish with two koftas. Drizzle over a little of the remaining dressing and serve.