Pork Kofta with Veggie Quinoa Rice and Beetroot Hummonnaise

Steps

1. oven to 220°C. Line two oven trays with baking paper (one with a lip).
2. Combine quinoa rice mix, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Toss first measure of red onion and pumpkin on first prepared tray (non-lipped) with a drizzle of olive oil. Season with salt and roast for about 20 minutes, until tender. Turn once during cooking.
4. Mix all pork kofta ingredients together (except bamboo sticks) in a medium bowl, until well combined then season with pepper. Using a ¼ cup measure, scoop out kofta mixture and mould around skewers to cover 2/3 of the skewer, resembling a sausage shape.
5. Place kofta on second prepared tray (with a lip), drizzle with oil and cook (on rack above veggies) for about 8 minutes, until cooked through. Turn once during cooking.
6. While kofta bake, thinly slice bok choy and cucumber. Add to a large bowl along with mint, cooked onion and pumpkin and mix to combine. Fluff up rice with a fork, fold through lemon zest (if using) and juice and season to taste with salt and pepper. Mix hummus and mayonnaise in a small bowl.
7. spoon ¾ cup cooked quinoa rice onto each plate and top with veggies and pork kofta. Dollop with beetroot hummonnaise, garnish with mint and serve with a lemon wedge to squeeze over kofta just before eating.