Lentil Kofta & Spiced Rice with Chermoula Yoghurt

Steps

1. Bring a full kettle to the boil.
2. Slice leek and heat oil in a medium pot on medium-high heat. Cook leek for about 5 minutes, until soft. Add rice, first measure of chermoula spices and a pinch of salt and cook for 1 minute, until fragrant. Add boiling water measure and bring to the boil. Once boiling, stir and cover with a lid, then reduce to lowest heat to cook for 12 minutes.
3. Place peas in a medium heat-proof bowl and cover with boiling water. After 12 minutes, drain peas and turn rice off heat, add peas and steam, covered, for another 5 minutes. Stir through butter and season to taste with salt and pepper.
4. Slice first measure of spring onion and drain and rinse lentils (see tips). In a large bowl, mash lentils until smooth. Add remaining lentil patty ingredients (except oil), season with salt and pepper and mix to combine well. Using a 1/4 cup measure, shape mixture into patties, about 2cm-thick.
5. Heat oil in a large fry-pan on medium-high heat and cook kofta in batches, for 2-3 minutes each side, until browned and cooked through. Add a little more oil when turning patties over, to help them crisp up. Set aside on a paper towel to drain.
6. Chop spinach, dice apple and slice second measure of spring onion. Toss veggies in a medium bowl with with olive oil and vinegar.
7. In a small bowl, combine remaining chermoula spices, honey and yoghurt.
8. Rice topped with veggies, kofta, chermoula yoghurt and cashews.