Lamb Kofta and Quinoa Tabbouleh

Lamb Kofta and Quinoa Tabbouleh

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 15, 2017.
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with Mint and Cucumber Yoghurt

Ingredients

QUINOA TABBOULEH

  • 120g quinoa
  • 1 head broccoli, cut into small florets and stalk roughly chopped
  • 2 teaspoons mustard (e.g. Dijon, wholegrain)
  • 1 tablespoon vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon runny honey (optional)
  • 1 lemon
  • ¼-½ red onion, finely diced (optional)
  • ¼ telegraph cucumber, diced 1cm
  • 1 capsicum, core and seeds removed and diced 1cm
  • 2 tablespoons chopped parsley leaves and stalks

LAMB KOFTA

  • 500g lean ground lamb
  • ½ brown onion, finely diced
  • 1 clove garlic, minced
  • 1½ tablespoons kofta spice mix
  • 1 egg
  • 1½ tablespoons cornflour
  • ¾ teaspoon salt

MINT AND CUCUMBER YOGHURT

  • ¼ telegraph cucumber
  • 1 pottle natural yoghurt
  • 2 tablespoons chopped mint leaves

TO SERVE

  • 25g sliced almonds

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Cook quinoa in pot of boiling water for 12-13 minutes, then add broccoli and cook a further 2-3 minutes, until quinoa is cooked and broccoli is bright green and tender. Drain well.
  2. In a large bowl, combine all lamb kofta ingredients and mix well. Using clean, damp hands, shape mixture into golf ball-sized balls then flatten slightly into kofta, about 1.5 cm-thick. Place on prepared tray.
  3. Bake (on middle-upper oven rack) for about 8 minutes, until nearly cooked through. Switch oven to high grill for a further 3 minutes, until lightly brown on top. After 3 minutes, push kofta to one side and sprinkle almonds onto tray. Continue to cook for a final 1-2 minutes, until almonds are golden. Keep an eye on almonds as they will colour quickly.
  4. While kofta are cooking and grilling, finish the quinoa tabbouleh. In a large bowl, whisk mustard and vinegar together. Zest and juice lemon and add to bowl. Add all remaining quinoa tabbouleh ingredients, including cooked quinoa and broccoli. Gently toss to combine and season to taste with salt and pepper.
  5. Grate cucumber into a medium bowl. Add yoghurt and mint and stir to combine. Season to taste with salt and pepper.
  6. spoon quinoa tabbouleh onto plates. Top with lamb kofta, dollop over mint and cucumber yoghurt and sprinkle sliced almonds on top.

Nutritional Information

Energy 1653 kj
395 kcal
Protein 38.7g
Carbohydrate 25.6g
Fat 14.0g