Lamb Kofta with Roast Veggie Quinoa and Sweet Chilli Yoghurt

Steps

1. oven to 220°C. Line two oven trays with baking paper. Bring a medium pot (with a lid) of water to the boil.
2. Toss beetroot and carrot on first prepared tray with first measure of kofta spice mix and a drizzle of oil. Season with salt and pepper and roast in oven for about 20 minutes, until tender.
3. Grate courgette into a clean tea towel and squeeze to remove excess water. Add to a medium bowl with all remaining lamb kofta ingredients and mix well to combine.
4. Using clean hands, shape into golf-ball sized balls, place on second prepared tray and flatten slightly until about 1cmthick. Drizzle with a little oil. Bake (on rack above veggies) for about 15 minutes, until lightly browned and cooked through. Turn halfway to ensure even cooking.
5. While kofta bake, cook quinoa in pot of boiling water for about 12 minutes, until tender with a slight bite. Drain, rinse under warm water then drain again well.
6. Add quinoa to a large bowl, along with roasted veggies, spring onions (if using), oil and salt. Mix to combine and season with freshly ground pepper. In a small bowl, combine sweet chilli sauce and yoghurt and set aside. Roughly chop lettuce and place in a small serving bowl, if desired.
7. divide roasted veggie quinoa between plates, top with a few lamb kofta and drizzle with sweet chilli yoghurt. Serve lettuce on the side.