Serves: 4

Difficulty: Easy

Preparation time: 30 mins

Cooking Time: 20 mins

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 500g venison mince                                       
  • 4tsp cubeb pepper, ground
  • 1 egg
  • 1 ½ tsp salt

Sumac pickled onions & parsley salad:

  • 2 small onions, sliced
  • 2tbsp sumac spice
  • 2tp salt
  • 4tbsp white wine vinegar
  • 4tbsp water
  • Small bunch of parsley
  • 8 small tomatoes

To serve:

  • 4 large flatbreads
  • 200g tub of tzatziki

Method

Heat your oven to 200°C. Start by making the sumac pickled onions. Mix together the sliced onions, sumac, salt, white wine vinegar and water. Set aside. After 20 minutes, toss again to make sure all the onions are in contact with the pickling liquid. These keep well for a couple of days if you want to make ahead.

Heat the olive oil in a small frying pan, and cook the diced onion until translucent. Mix together the venison mince, ground cubeb pepper, egg and salt. Add the cooked onion and mix well. Roll the mixture into 20-30 small balls. Lay the venison kofte balls out onto a foil lined baking sheet. Bake for 15-20 minutes in the oven until cooked through.

Tear up the bunch of parsley, and toss together with the tomatoes and sumac pickled onions. To serve, lay out the flat breads, top with venison meatballs, tzatziki and pickled onion salad.

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