Lamb Kofta with Sumac Pumpkin and Lemon Hummus

Lamb Kofta with Sumac Pumpkin and Lemon Hummus

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 10, 2018.

The tangy hummus mixture in this recipe pairs beautifully with the Greek-spiced lamb kofta. When pan frying the kofta, make sure you get it to a golden crisp – it will make them all the more tastier!


Ingredients

Pumpkin

  • 600g pumpkin, skin on
  • 1 tsp sumac

Lamb Kofta

  • 1 carrot
  • 450g lamb mince
  • 1 Tbsp GF Greek lamb spice mix
  • ½ cup GF panko breadcrumbs
  • 1 egg
  • ¾ tsp salt

Salad

  • 1 tsp GF honey or maple syrup
  • 2 tsp olive oil
  • Juice of ½ lemon
  • 1 courgette
  • 1 tomato
  • 100g roasted red capsicum
  • ½ cos lettuce

Lemon Hummus

  • 100g hummus
  • 1-2 Tbsp GF mayonnaise
  • Juice of ½ lemon

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice pumpkin 2-3cm and toss on prepared tray with sumac and a drizzle of oil. Season and bake for 20-25 minutes, until tender. Turn once to ensure even cooking.
  2. Grate carrot and mix all lamb kofta ingredients together in a medium bowl. Using clean hands, scoop out lamb mix and roll into golf ball-sized balls, then flatten slightly so kofta are about 1cm-thick. Place on a large plate or tray.
  3. Heat a little oil in a large fry-pan on medium-high heat. Cook kofta, in batches, for 2-3 minutes each side, until golden and cooked through.
  4. While kofta cook, prepare the salad. Whisk honey/ maple syrup, olive oil and lemon juice together in a large bowl.
  5. Peel courgette into ribbons; cut tomato into thin wedges; thinly slice capsicum and lettuce. Add all to bowl with dressing, toss to combine and season to taste. In a small bowl, mix all lemon hummus ingredients together.
  6. To serve, divide sumac pumpkin, lamb kofta and salad between plates. Serve a large dollop of lemon hummus on the side.

Nutritional Information

Energy 1760 kj
421 kcal
Protein 27.5g
Carbohydrate 21.4g
Fat 26.5g