Baked Venison Kofta

Steps

1. oven and a large casserole/lasagne dish to 220°C. Line an oven tray with baking paper.
2. Toss cauliflower, carrots, capsicum and first measures of turmeric spice mix and oil together on prepared tray. Season well with salt and pepper and bake (on upper oven rack) for about 20 minutes, until tender. Drain and rinse lentils and leave to drain well.
3. Place breadcrumbs and milk in a large bowl, stir and leave for 1 minute to soak. Add all remaining baked venison kofta ingredients (except oil). Use clean hands to mix thoroughly and shape into golf ball-sized kofta. Place oil in a small dish and use hands to coat kofta lightly. Set kofta aside on a plate.
4. When vegetables have about 10 minutes cook time remaining, carefully place kofta into pre-heated baking dish, in a single layer. Move vegetables to middle oven rack and bake kofta (on upper oven rack), for 10 minutes, until nearly cooked through. Switch oven to high grill and grill kofta for a further 5 minutes, until coloured.
5. While kofta grill, remove silverbeet leaves from white stalks (discard stalks) and thinly slice leaves. Toss lentils and silverbeet leaves through cooked vegetables and return to oven (below kofta, on grill) for 2-3 minutes, to warm through and wilt silverbeet. Season to taste with salt and pepper.
6. Roughly chop mint. In a small bowl, combine yoghurt and mint.
7. divide warm turmeric cauliflower, lentil and silverbeet salad between plates. Top with baked venison kofta and drizzle over mint yoghurt. Garnish with chilli flakes (if using) and almonds.