1. Set oven to 220°C.
 Cut sweet potatoes into long, thin wedges, capsicum into thick strips and trim baby carrots (halve if necessary). Toss on a lined oven tray with 1 tbsp oil and 2 tsp cumin seeds. Place in the oven to roast.

2. Finely chop 1/2 packet mint leaves and sun dried tomatoes. Combine with mince, season with salt and pepper and roll into 8 koftas (long meatballs). Rub or brush with oil. Place on tray next to the vegetables and roast in the oven for a further 15 minutes.

3. Dice tomatoes and cucumber. Toss with coleslaw mix, remaining mint leaves (torn), 1/2 tbsp vinegar and 1 tbsp olive oil. Season to taste with salt and pepper.

4. Slice bread and toast in the oven for 5 minutes (if desired).

5. Serve meze style with koftas, roasted vegetables, bread, fresh salad and dip!

Notes:
Toss with 1 tsp ground cumin if you don’t have cumin seeds. Can also be made into burger patties or meatballs. 
Deseed cucumber to make the coleslaw less ‘watery’.

No Lamb option - replacement is beef mince

sweet potatoes (small) 2
red capsicum 1
baby carrots 1 bunch

mint 1 packet
sun dried tomatoes 1/3 jar
lamb mince 600g

tomatoes 2
continental cucumber 1/2
coleslaw mix 1/2 bag (200g)

turkish bread 1
grilled capsicum dip 1 tub (200g)

From your pantry:
olive + oil (for cooking), salt, pepper, cumin seeds, vinegar (of choice)