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.
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
-
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.
-
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.
-
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.
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While kofta cook, prepare the salad. Whisk honey/ maple syrup, olive oil and lemon juice together in a large bowl.
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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.
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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 |