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 grill or hot plate to mediumhigh (if using). In a bowl, combine all lamb kofta ingredients (except oil) and mix well. Using damp hands, shape mixture into golf ball-sized balls then flatten slightly into kofta, about 1.5cm thick.
2. 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 for 3-4 minutes each side.
3. Cook peas in pot of boiling water for 1-2 minutes, until tender. Drain, rinse under cold water and leave to drain.
4. 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 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 with a slight bite. Stir once.
5. Finely chop parsley and coriander; tear cos into bite-size pieces; cut lemon into wedges. Set aside separately. Place cooked vegetables into a bowl, along with all remaining cauliflower tabbouleh ingredients. Toss together and season to taste.
6. TO SERVE divide lettuce between plates and spoon over cauliflower tabbouleh. Top with lamb kofta and drizzle over baba ganoush. Squeeze over lemon.