Lamb Kofta with Ras El Hanout Chickpeas & Cauliflower

Lamb Kofta with Ras El Hanout Chickpeas & Cauliflower

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 10, 2020.
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Ingredients

Cauliflower

  • 1 drizzle of oil
  • 1/2 piece cauliflower, cut into small florets
  • 1 can chickpeas, drained & rinsed
  • 1 pack ras el hanout
  • 50g baby spinach
  • 1 drizzle of olive oil
  • 2 tsp white wine vinegar

Kofta

  • 1 carrot, grated
  • 1 pack za’atar sesame seeds
  • 300g Greek lamb mix
  • 50g breadcrumbs
  • 1 drizzle of oil

To Serve

  • 50g hummus
  • 3 Tbsp yoghurt
  • 15g pine nuts

Steps

  1. Before you start. Preheat oven to 230°C.
  2. Prep & cook cauliflower. Prep cauliflower and toss with chickpeas on a lined oven tray with oil, 1/2 tsp salt and ras el hanout. Roast in oven for 20-25 minutes, until golden.
  3. Prep kofta. Prep carrot. Tip za’atar sesame seeds onto a plate. Mix carrot in a bowl with lamb, breadcrumbs and 1/2 tsp salt. Roll into balls, slightly smaller than golf balls. Roll kofta through sesame seed mixture to coat.
  4. Cook kofta. Heat oil in a medium fry-pan on medium heat. Cook kofta for about 10 minutes, until cooked through. Turn often so sesame seeds don’t burn. Rest, covered, for 2-3 minutes.
  5. Finish cauliflower. When cauliflower is cooked toss through spinach, olive oil and vinegar. Season to taste with salt and pepper.
  6. Serve. Hummus topped with cauliflower, kofta, yoghurt and pine nuts.

Nutritional Information

Energy 2882 kj
689 kcal
Protein 48.6g
Carbohydrate 66.1g
Fat 31.3g