Lamb Kofta with Minty Quinoa and Sumac Yoghurt

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
2. Bring stock to the boil in a small pot on high heat. As soon as it boils, add quinoa. Stir, cover with a tight-fitting 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. Drain well.
3. While quinoa is cooking, heat oil in a large fry-pan on mediumhigh heat. Cook onion and garlic for 2–3 minutes, until starting to soften. Add kofta spice mix and cook for about 30 seconds, until fragrant. Remove from pan and add to a large bowl, along with all remaining lamb kofta ingredients.
4. Using clean hands, combine mixture well then roll into golf ball-sized balls. Wipe pan clean and return to medium heat with a drizzle of oil. Cook kofta for 2–3 minutes, turning often, until golden but not cooked through. Transfer to prepared tray and bake for 3–4 minutes, until cooked through.
5. Roughly chop both measures of mint leaves; thinly slice spring onions (if using); dice tomatoes 1cm; grate carrot; shred lettuce. Toss tomatoes, carrot and lettuce in a bowl with first measure of olive oil. Season to taste with salt and pepper and set aside.
6. In a small bowl, mix all sumac yoghurt ingredients together until combined then set aside. Fold mint and spring onions (if using) through cooked quinoa. Season to taste with pepper.
7. Divide minty quinoa between plates and top with a few lamb kofta. Drizzle over sumac yoghurt and garnish with remaining mint (if using). Serve salad on the side.