Pork and pistachio koftas with fennel, radish and apricot slaw
Serves: 8
Prep time: 45 minsTotal time: 
Recipe photograph by Laura Edwards
Pork and pistachio koftas with fennel, radish and apricot slaw
Serves: 8
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
562Kcal
Fat
26gr
Saturates
9gr
Carbs
43gr
Sugars
10gr
Fibre
6gr
Protein
35gr
Salt
1.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
For the koftas
- 100g pistachio kernels
- 1kg pork mince
- 2 tsp dried oregano
- 2 tsp paprika
- 1 tsp allspice
- 2 tsp ground cumin
- 2 tsp sumac
- 8 wraps
- pomegranate molasses, to serve
For the fennel, radish and apricot slaw
- 1 tbsp sesame seeds
- 2 tsp nigella seeds
- ¼ medium white cabbage, cored
- 1 bulb fennel
- 200g radishes, trimmed
- 6-8 fresh apricots, stoned
- a generous handful of roughly chopped flat-leaf parsley
- 1 tsp sumac, plus extra for sprinkling
- 170g authentic Greek yogurt
- zest of 1 lemon and 1 tbsp lemon juice
- 1 tbsp honey
Step by step
Get ahead
Make the recipe up to the end of step 5 several hours ahead; chill the koftas, slaw mix and the yogurt dressing separately.
- Preheat the oven to 180°C, fan 160°C, gas 4. Toast the pistachios in the oven for 6-8 minutes; cool and chop.
- In a bowl, mix the pistachios, pork mince, herbs and spices together with a generous pinch of salt, then with damp hands form the mix into koftas (torpedo shapes), around 16 skewers. Cover and chill.
- For the slaw, toast the sesame seeds in a frying pan for 1 minute; tip into a bowl. Toast the nigella seeds for 30 seconds and add.
- Shred the cabbage and fennel; slice the radishes and apricots. Add to the bowl with the parsley, seeds and 1 teaspoon sumac; toss.
- In a small bowl, mix the yogurt with the lemon zest and juice, the honey and some salt.
- Preheat the barbecue or the grill on high.
- Barbecue or grill the koftas for 6-8 minutes, turning frequently, until cooked through. Barbecue or griddle the wraps for a minute on each side. Remove the koftas from the skewers; serve in the wraps with the slaw, with drizzled dressing, a little pomegranate molasses and a sprinkle of sumac.
Chef quote
If you fancy something different on the barbecue, try koftas. You will need 16 skewers – if you're using bamboo skewers, soak them in water before use to prevent burning.
