To make the Beef Koftas

1. Place all the ingredients in a large bowl and thoroughly mix with your hands.
2. Divide the beef mixture into four equal portions and shape into torpedo shapes in the palm of your hand.
3. Skewer each beef torpedo with a skewer and chill until needed.
4. Cook on a BBQ, or hot griddle pan on the stove turning regularly.

To make the Salad

1. Open the tin of chickpeas and drain the juice in a sieve or colander, place in a mixing bowl.
2. Remove the Piccolo tomatoes from the vine and cut in half and add to the chickpeas.
3. Pick the parsley leaves from the stems and finely chop with a sharp knife and add to the chickpea mixture.
4. Add the rapeseed oil and thoroughly mix together.
5. Season to taste with salt and pepper.

To Serve

1. Grill the wholemeal pitta breads on both sides for 1 minute each.
2. Place some pickled sliced red onions on top of the pitta bread
3. Place the beef kofta on top of the pickled red onions and drizzle with a little of the Greek style yoghurt and serve on individual plates.
4. Place the chickpea salad in a serving bowl
5. Any excess Greek style yoghurt can be served in a smaller bowl on the side.