Grilled Lamb kofta roll with zhoug dressing and tangy sumac salad

Defrost the kofta

Shred the spring onions

Chop the garlic

Chop the coriander

Chop the jalapenos

Juice the lemon

1. In a bowl mix together the asian slaw with the sumac and lemon juice - leave to one side.

2. Grill the kofta on all sides and cook until core temperature is reached.

3. In a bowl mix together the jalapenos, garlic, coriander, cumin, chilli flakes and olive oil to produce the zhoug dressing.

4. Place the kofta into the hot dog bun and spoon over the zhoug.

5. Mix together the spring onion and pickled onions and lay across the roll

6. Garnish with the chipotle mayo and transfer to a suitable dish.

7. Serve alongside the sumac salad.