Harissa Lamb Kofta with Lemon Poppy Seed Rice

Steps

1. Cook rice Bring a full kettle to the boil. Combine all lemon poppy seed rice ingredients and 1/4 tsp salt in a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Make kofta Combine all harissa kofta ingredients and 1/2 tsp salt in a bowl and season well with pepper. Use a 1/3 cup measure and clean hands to form kofta and set aside.
3. Cook kofta Heat a drizzle of oil in a fry-pan on medium-high heat. Cook kofta, in batches, for 6-7 minutes, turning occasionally, until browned and cooked through. Rest, covered.
4. Make yoghurt and slaw Combine all yoghurt ingredients in a small bowl. Thinly slice bok choy and apple and grate carrots. Place all slaw ingredients in a bowl, along with 1-2 tablespoons of yoghurt and season.
5. Serve lemon poppy seed rice topped with slaw, kofta and a dollop of remaining yoghurt