- Mix chicken mince, spices, onion, egg and breadcrumbs in a bowl, season and roll 2 large tablespoonfuls of mixture into thick cigar shapes. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm.
- Make cous cous and quinoa salad by gently tossing together all ingredients and seasoning well with sea salt, pepper and adding the olive oil. Set aside ready to serve.
- Heat oil in a frying pan over medium heat, add kofta and fry for 7-8 minutes until browned all over and cooked through. Serve on top of cous cous quinoa salad with yoghurt, salad leaves, parsley, mint, harissa and flatbreads.
* Baharat spice mix is also known as Lebanese Seven Spice and includes: paprika, pepper, cumin, cassia, cardamom, coriander, clove and nutmeg.