BACON KOFTA KEBABS AND SALAD Kofta kebabs can be made with any type of ground meat, but bacon is very successful, if you have a food processor. 9 ounces lean bacon slices, roughly chopped 1 small onion, roughly chopped 1 celery stick, roughly chopped 5 tablespoons fresh whole-wheat bread crumbs 3 tablespoons chopped fresh thyme 2 tablespoons Worcestershire sauce 1 egg, beaten Salt and freshly ground black pepper Olive oil, for brushing FOR THE SALAD 3/4 cup bulgur wheat 4 tablespoons toasted sunflower seeds 1 tablespoon olive oil Salt and freshly ground black pepper Handful of celery leaves, chopped

Place the bacon, onion, celery and bread crumbs in a food processor and process until chopped. Add the thyme, Worcestershire sauce and seasoning. Bind to a firm mixture with the egg.

Divide the mixture into 8 equal portions and use your hands to shape them around 8 bamboo skewers.

For the salad, place the bulgur in a bowl and pour boiling water over it to cover. Let stand for 30 minutes, until the grains are tender.

Drain well, then stir in the sunflower seeds, olive oil, salt and pepper. Stir in the celery leaves.

Cook the kofta skewers over a medium-hot grill for 8-10 minutes, turning occasionally, until golden brown. Serve with the salad.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]