1. FOR THE LAMB: Place the grated red onion and garlic in a container with 3 g of salt. Allow to sit and draw moisture out for 30 minutes. Squeeze out excess water
2. Combine with all remaining ingredients until the mince feels tacky and holds together. Shape into 50g logs (3pc per portion)
3. FOR THE CHICKPEA AND TOMATO STEW:  Sweat off onions, garlic with 50g olive oil until translucent. Add basil, bay, fennel seeds, red peppers and cook out for 5 minutes over medium heat. Add remainder of ingredients except chickpeas.
4. Cook over low to medium heat for 15-20 minutes, until sauce starts to thicken and flavours amalgamate. Add chickpeas and some chickpea liquor if required. Adjust seasoning.
5. FOR THE PAPRIKA OIL: heat oil and paprika in a small saucepan to 80C and hold for 10 minutes. Cool and store in a squeeze bottle.Whip the feta and yoghurt together for quenelling consistency. 
6. To plate, grill the kofta, warm the chickpea stew and combine. season with native thyme, paprika oil and dust the feta with pepperberry. Serve with grilled ciabatta.

Café notes

• Kofta can be pre-grilled then re-heated in a turbo oven to order.