1 small cucumber, halved, deseeded and thickly sliced
4 carrots, grated
140g tomatoes, halved
2 gluten free tortillas, each cut into 8 wedges
1 tbsp olive oil
Soak 8 wooden skewers in cold water for 10 mins. In a bowl, combine the mince, garlic oil, cumin, lemon zest, zuchcini, half the mint and parsley, and some seasoning.
Using wet hands, divide the mixture into 8 and form into sausage shapes around the skewers. Chill for 20 mins.
Meanwhile, in a small bowl, mix together the lactose free cream, lactose free cream cheese, remaining mint, a squeeze of lemon juice, and some seasoning, then set aside. Toss the cucumber, carrots, tomatoes, remaining parsley and remaining lemon juice together in a bowl.
Heat the grill and line the rack with foil. Toast the gluten free tortilla pieces for 3 mins on each side or until crisp.
Brush the koftas with the oil and grill for 14-16 mins, turning until browned. Serve the koftas with the salad, minty dip and tortilla crisps.