Crunchy red lentil köfte with fresh mint

1.Melt the butter in a heavy-based saucepan over a medium heat and add the onion, tomato paste, pepper paste and cumin. Sauté for a few minutes until the onion starts to soften, then add the lentils and water and bring to the boil. Lower the heat and simmer gently for 10 minutes, or until the lentils are tender and have absorbed two-thirds of the water. Stir in the burghul and fresh and dried mint and season to taste with salt and pepper. Remove the pan from the heat and leave to stand for 5 minutes, then stir in half the lemon juice and 2 tbsp of the oil. Tip the mixture onto a tray to cool.

2.When ready to serve, whisk the remaining lemon juice and oil to make a dressing and season with salt and pepper. Form the cooled lentil mixture into little patties and use your thumb to make an indentation in the surface of each. Arrange the köfte on a platter with the lettuce leaves and onions, then drizzle over the dressing.