Summer deli sharer

Defrost the koftas

1. Place the koftas on a tray and cook in an oven @ 180°C for 15 minutes or until a core temperature has been met - remove the sticks.

2. In a bowl mix together the carrot, cabbage, half the pickled onions and the yoghurt dressing.

3. Grill the pittas until crisp and cut to size.

4. Bring all the components together on a suitable tray/plate/board - spoon on the dips and create a crater for the addition of olive oil if you desire.

5. Place the koftas onto the carrot salad and garnish with the garlic mayo, pickled onion, pomegranate and micro coriander.

6. Serve!