Black Bean Lamb Kofta with Pepper Pilaf and Chermoula Hummus

Steps

1. BBQ grill or hot plate (if using).
2. Heat a drizzle of oil in a medium pot on medium heat. Cook onion and capsicum for about 5 minutes, until soft. Add pilaf spice mix and rice and cook a further 1 minute, stirring, until rice is coated in spice mix. Add water and bring to the boil.
3. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking. When rice has finished steaming, fluff up grains with a fork and fold through black beans and mint.
4. While rice is cooking, add onion, second measure of black beans, first measure of chermoula and salt to a large bowl. Mash with a potato masher until smooth, add lamb mince and mix to combine. Use a ½ cup measure and damp hands to shape into 3cm-thick patties.
5. Heat a drizzle of oil in a large, fry-pan on medium heat. Cook kofta for 4–5 minutes each side, until golden brown and cooked through (if the patties brown too quickly, turn down the heat).
6. Mix hummus and chermoula together in a small bowl and set aside. Use a vegetable peeler to peel cucumber into long, thin ribbons, stopping when you reach the core (discard the core and seeds). Add to a medium bowl, along with cranberries, rocket, vinegar and olive oil and toss to combine.
7. Divide pepper pilaf between plates, top with black bean lamb kofta and a dollop of chermoula hummus. Serve cranberry rocket salad on the side.