Bring a pot of water to the boil. Rinse the quinoa under hot running water for 20 seconds (this removes the bitter coating) then add to the water. Add
While the mixture is resting make the dressing and cucumber yoghurt. Ideally pound the anchovies, garlic and mint into a paste with a pestle and mortar, although a small food processor will work. Mix in the olive oil, the olive paste and vinegar. Taste for seasoning and leave to one side.
Cut cucumber lengthways into quarters, remove seeds then cut into dice. Mix with the yoghurt and sumac. Leave to come to room temperature.
Rub a little oil over the kofte and grill over a moderate-high heat, turning them as they colour. They’ll only take 3 minutes in total to cook.
Simply pile the kofte on a platter and serve the dressing and the cucumber yoghurt on the side.
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