Lamb Kofta with Tahini Sauce

• 500g lamb mince
• 2½ tsp each ground cumin and ground coriander
• ½ tsp each ground chilli and sumac
• 1 egg, lightly beaten
• 25g (¼ cup) dried breadcrumbs
• 2 tbs each finely chopped flat-leaf parsley and mint
• 2 tbs olive oil
• Pita bread and lemon wedges, to serve

Tahini sauce

• 125ml (½ cup) Greek-style yoghurt
• 60ml (¼ cup) tahini
• 1 lemon, juiced
• 1 tbs olive oil
• ½ tsp sumac

Tomato salad

• ½ cup each of flat-leaf parsley and mint
• 200g mixed cherry tomatoes, halved
• 1 Lebanese cucumber, sliced
• 60g (½ cup) green pitted olives, halved
• 2 eschalots (French shallots), thinly sliced
• 2 tbs each red wine vinegar and olive oil