Lamb and date kofte kebabs

For the tomato salad 4 medium vine-ripened tomatoes, sliced or quartered large handful of parsley, finely chopped 1 red chilli, deseeded and finely chopped 1 tbsp olive oil For the kofte 2 tbsp couscous 250g (9oz) minced lamb 5 Medjool dates, finely chopped handful of dill, finely chopped handful of mint leaves, finely chopped 1 free-range egg 1 tbsp groundnut oil To serve 4 white pittas 8 slices halloumi 4 tbsp natural yogurt 4 handfuls peppery salad leaves Mix all the ingredients for the tomato salad together with some seasoning so the salt has time to draw out the tasty tomato juices. To make the kofte, put the couscous in a bowl and just cover with boiling water. Cover the bowl with a plate. Put the lamb, dates, herbs, egg and seasoning in a large bowl, fork in the cooked couscous and mix everything together with your hands. Mould roughly into eight sausage (kofte) shapes and flatten lightly between your palms. Heat up a griddle pan over a medium-high heat and pour in the oil. When the pan is hot, add the kofte and push down lightly so they char well. Turn the heat down and cook for six to eight minutes each side, until dark brown and cooked through. Remove from the pan and keep warm. Toast the pittas and open up the long side with a knife. Place on plates, ready to fill and serve. Turn the heat back up under the griddle. Add the halloumi and cook for a minute each side until charred all over and soft within. Fill each pitta with two kofte, two slices of halloumi, some tomato salad, a tablespoon of yogurt and a handful of leaves. Serve immediately with napkins.