Lamb koftas with courgette and asparagus salad

First we prepared the lamb koftas by mixing lamb mince, finely chopped onions, fresh mint and coriander, paprika and ground spice.

We then split the mixture into same size balls and rolled them into small sausage shapes. These then went in the oven and cookies for about half an hour.
For the cougette and asparagus salad we sliced the courgette and grilled and we boiled the asparagus. We also boiled some broad beans to add.
We then mixed this all together with fresh rocket and Spinage. Then dressed the salad with lemon juice, olive oil, salt, pepper.
We served with warm pitta bread and a yoghurt and cucumber dip.