Beef Koftas with Yogurt and Nectarine Relish

How to make Beef Koftas with Yogurt and Nectarine Relish

Prep Time: 10 minutes        |        Cook Time: 1 hour        |        Serves: 4

Ingredients

• 2 tbsp The Olive Tree olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 x 280g Deli Originals grilled peppers, roughly chopped
• 500g nectarines, stoned and chopped
• 1 cup White Mill caster sugar
• 2 tbsp Oh So Natural Organic apple cider vinegar
• Stonemill sea salt and cracked pepper, to taste
• 450g Ready, Set...Cook! beef koftas
• Pita breads
• 1 cup Farmers Union Greek style yogurt
• 2 tbsp chopped mint leaves, plus ½ cup mint leaves, to serve
• 2 cucumbers, sliced

Method

1. Heat oil in a medium-sized saucepan to medium-high heat. Add onion and garlic and cook for 2 minutes until softened. Add peppers, nectarines, sugar, vinegar, salt and pepper.
2. Bring to the boil. Once boiling, reduce heat and simmer for 40-45 minutes until jammy and thick.
3. Transfer the warm relish into sterilised jars. Seal tightly and let them cool completely before storing in the refrigerator. The jam will thicken further as it cools and can be kept for several weeks in the fridge.
4. Heat a bbq to medium-high, cook koftas for 4-5 minutes each side until cooked through. Lightly char the pita breads for 1 minute each.
5. Lay out the pita breads. Combine yogurt with chopped mint and spread onto the pita breads. Add the koftas, cucumber slices, nectarine relish and mint leaves.