Lamb Kofta

with cauliflower tabbouleh and baba ganoush

Fresh Start Lite 10
Lamb Kofta

This dish will appear in Fresh Start Lite 10 on Sunday, December 17, 2017.

Lamb Kofta

  • ¼ red onion, finely diced *
  • 250g ground lamb
  • 1½-2 teaspoons lamb spice mix
  • ¼ teaspoon salt
  • ¾ teaspoon oil, for cooking (or use spray oil)

Cauliflower Tabbouleh

  • 125g frozen peas
  • ¼ red onion *
  • ½ capsicum *
  • ½ teaspoon oil, for cooking (or use spray oil)
  • ½ bag cauli pearls
  • 1 teaspoon tabbouleh spice mix
  • 1 tablespoon parsley leaves and stalks *
  • 1-2 tablespoons coriander leaves and stalks *
  • 1 sachet pomegranate vinaigrette
  • Zest and juice of ¼ lemon *
  • 1/8 teaspoon honey (optional)

To Serve

  • ¼ cos lettuce *
  • 40g baba ganoush
  • ¼ lemon, cut into wedges *
  • 1 Preheat oven grill to high. Bring a pot of salted water to the boil. Line an oven tray with baking paper. Set aside a medium fry-pan (with a lid). Prepare onion and lemon. Preheat BBQ grill or hot plate to medium-high (if using).
  • 2 In a bowl combine all lamb kofta ingredients (except oil) and mix well. Using damp hands, shape mixture into golf ball-size balls then flatten slightly into kofta, about 1.5cm-thick.
  • 3 Place kofta on prepared tray and brush with oil (or spray). Grill (on second-highest oven rack) for about 4 minutes. Flip kofta and continue to grill for 4-6 minutes, until cooked through. Set aside, covered, to rest. Alternatively, cook on BBQ.
  • 4 Cook peas in pot of boiling water for 1-2 minutes, until tender. Drain, rinse under cold water and leave to drain.
  • 5 While kofta and peas cook, thinly slice onion and dice capsicum 1cm. Heat oil in a large fry-pan on medium-high heat and cook onion with a pinch of salt for 2-3 minutes, until starting to soften. Add capsicum, cauli pearls, tabbouleh spice mix and a pinch of salt to pan and stir. Cover with a lid, reduce heat to low-medium and cook for 5-6 minutes, until cauli pearls are tender. Stir once.
  • 6 Finely chop parsley and coriander and tear cos into bite-size pieces. Set aside separately. Place cooked vegetables in a bowl, along with all remaining cauliflower tabbouleh ingredients. Season to taste.
  • To serve Divide lettuce between plates and spoon over cauliflower tabbouleh. Top with lamb kofta and drizzle over baba ganoush. Squeeze over lemon.
  • SERVES 2


  • Pantry staple
  • * Shared ingredient with another recipe

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