- Place chicken koftas in a roasting tin and cover with foil, cook at 170˚C for 20 minutes, turning once.
- To make the green olive tapenade combine the green olives, capers, lemon juice and olive oil with some fresh coriander and garlic in a blender and process until blended.
- Warm the breads through and either cut into wedges or split in half and fill the pitta with the slaw, dip and koftas.
Serve with a fresh pear slaw - julienne apple and pear and shred some cabbage finely then place in a bowl with thinly sliced radish. Add pineapple juice, lemon juice and olive oil. Toss well together and sprinkle with chopped coriander.