Beef Kofta with Veggie Quinoa and Lemon Yoghurt

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Preheat BBQ hot plate to medium-high (if using).
2. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then leave to drain very well. While quinoa cooks, prepare beef kofta.
3. In a medium bowl, mix all beef kofta ingredients together until well combined. Using clean hands, shape into golf ball-sized balls and coat with a little olive oil. Place on prepared tray and bake in oven for 13-15 minutes, until cooked through.
4. While kofta cook, remove core and seeds from capsicums and dice 2cm. Slice courgette 1cm. Heat a drizzle of oil in a large fry-pan on high heat and sauté capsicum and courgette for 4-5 minutes, until slightly tender and golden.
5. In a small bowl, combine all lemon yoghurt ingredients (if using) and set aside. Dice tomato 1cm and set aside.
6. Add drained quinoa to a medium bowl with salt and kofta spice mix. Mix well to combine and fluff up quinoa with a fork. Fold through tomato, capsicums, courgette and first measure of lemon juice.
7. divide veggie quinoa between plates and top with beef kofta. Serve with a dollop of lemon yoghurt, or plain yoghurt if preferred.