Moroccan Lamb Koftas & Garden Salad
with Mint & Lime Yoghurt
- Milk
- Gluten
- Wheat
These juicy chermoula-spiced beef koftas are calling your name! Packed with protein and warm, aromatic flavours, these pair perfectly with a crisp cucumber salad for a refreshing crunch. Dollop over a zesty lime yoghurt and you’ve got a meal that’s vibrant and irresistible!
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
250 g
Lamb Mince
1
Plain Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Lime
1 sachet
Chermoula Spice Blend
1
Cucumber
1 packet
Mint
Nutrition Values
Utensils
Cooking Steps
• Trim pea pods and halve lengthways. Cut tomato into thin wedges. Zest lemon to get a pinch and slice into wedges. • In a large bowl, combine lamb mince, chermoula spice blend, fine breadcrumbs and the egg.
• Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat.
• Meanwhile, in a large bowl, combine mixed salad leaves, pea pods, tomato, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small bowl, combine Greek-style yoghurt and lemon zest.
• Divide pea pod salad between bowls. Top with Middle Eastern lamb koftas. • Dollop over lemon yoghurt. Enjoy!
