Lamb Kofta

Steps

1. Preheat oven grill to high. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). In a medium bowl, combine all lamb kofta ingredients (except oil) and mix well. Using clean, damp hands, divide mixture into 3 equal parts and shape into kofta, about 1.5cm thick.
2. Place kofta on prepared tray and spray with oil. Grill (on middle-upper oven rack) for about 4 minutes then flip kofta and continue to grill for 4-6 minutes, until lightly golden and cooked through. Alternatively, cook on BBQ for 3-4 minutes each side.
3. Cook peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain.
4. While kofta and peas cook, thinly slice onion and dice courgette 1cm. Heat a large fry-pan (with a lid) on medium-high heat and spray with oil. Cook onion and salt for 2-3 minutes, until starting to soften. Add courgette, cauli pearls and tabbouleh spice mix to pan, season and stir. Cover with lid, reduce heat to low-medium and cook for 5-6 minutes, until cauli pearls are tender with a slight bite.
5. While vegetables cook, finely chop parsley and coriander and tear cos into bite-size pieces. Set aside.
6. Transfer cauliflower mixture into a medium bowl, along with all remaining tabbouleh ingredients. Toss to combine and season to taste.
7. TO SERVE place lettuce on a plate and top with cauliflower tabbouleh and lamb kofta Drizzle over baba ganoush and squeeze over lemon.