• 500g lean beef mince

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 tablespoon smoked paprika

• 1 bunch roughly chopped dill, including stems

• 2 large garlic cloves, finely grated

• Pinch of salt

• 1 cup self raising flour, plus extra to dust

• ¾ cup Greek yoghurt, plus 1 cup extra

• ¼ cup almonds, roughly chopped

• 1 lemon zested and juiced

• ½ tablespoon Dijon mustard

• 2 tablespoon extra virgin olive oil

• 1 large beetroot, grated

• 2 medium carrots, grated

• 1 Lebanese cucumber, peeled

1. Mix & shape the koftas
   In a large bowl, combine beef, spices, half the dill, garlic and a pinch of salt. Mix until well combined. Divide into 12 balls, then shape into sausage-like lengths (about 4 cm long). Refrigerate for 10–15 minutes to firm up.

2. Make the flatbreads
   In a medium bowl, mix self-raising flour, ¾ cup yoghurt and almonds until it forms a shaggy dough. Tip onto a lightly floured bench and knead together. Divide into 4 portions, then roll each into a round with a rolling pin. Leave to rest while you prep the sides.

3. Stir up the lemon yoghurt
   In a small bowl, combine lemon zest, half the lemon juice, a pinch of dill and the remaining 1 cup Greek yoghurt. Set aside.

4. Toss the beetroot slaw
   In a large bowl, whisk together Dijon mustard, remaining lemon juice, dill and olive oil. Add the grated beetroot and carrot, tossing well to coat.

5. Cook the flatbreads
   Heat a large frying pan over medium heat with a little olive oil. Cook the flatbreads 1–2 minutes each side until golden and puffed. Set aside and keep warm.

6. Cook the koftas
   Return the pan to medium-high heat and cook the koftas for 6–8 minutes, turning, until golden and cooked through.

7. Build & serve
   Divide flatbreads among plates, spoon over lemon yoghurt, top with koftas and finish with the beetroot slaw. Enjoy!

Snapshot!

Each serve of beef koftas with flatbread, lemon yoghurt and beetroot slaw provides 2290 kJ of energy with a strong 37.3 g protein.

Total fat is 26.5 g, with 7.7 g saturated fat and plenty of heart-healthy fats (13.9 g MUFA, 2.5 g PUFA).

Carbohydrates sit at 37.7 g with 11.8 g sugars mostly from veg and yoghurt, supported by 5 g fibre.

Sodium is moderate at 522 mg, while potassium (960 mg) and phosphorus (621 mg) are higher.

What it means on the plate

This meal is protein-dense and filling, balanced with wholemeal-style carbs and moderate healthy fats. The flatbread provides energy, while the beetroot slaw adds crunch, colour, and antioxidants. Sodium is moderate, but potassium and phosphorus are high, important to note if required for kidney health.

Food group balance → A protein-rich dish anchored by grains, with veg playing a smaller supporting role

·         Grains: 1.5 serves (flatbread)

·         Vegetables: 1.1 serves (beetroot, carrot, onion, dill)

·         Protein foods: 1.7 serves (lean beef + almonds)

·         Dairy: 0.3 serves (yoghurt)

CWJ Takeaway

A hearty, protein-packed meal that’s full of flavour and colour. It shines as a balanced plate when paired with extra veggies, think leafy greens or a bigger slaw to round out the grains and protein.