Lamb Kofta and Quinoa Tabbouleh

Lamb Kofta and Quinoa Tabbouleh

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 15, 2017.
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with cucumber yoghurt

Ingredients

QUINOA TABBOULEH

  • 60g quinoa
  • 1/2 head broccoli, florets and stalk diced 1cm
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 2-3 teaspoons vinegar (e.g. red wine, white wine, cider)
  • ¼ teaspoon runny honey (optional)
  • ½ shallot, finely diced (optional) *
  • ¼ Lebanese cucumber, diced 1cm
  • ½ capsicum, core and seeds removed and diced 1cm
  • 2-3 tablespoons chopped parsley leaves and stalks

LAMB KOFTA

  • 250g lean ground lamb
  • ¼ brown onion, finely diced
  • 1 clove garlic, minced
  • 2 teaspoons kofta spice mix
  • 1 egg
  • 1½ tablespoons cornflour
  • ½ teaspoon salt

CUCUMBER YOGHURT

  • ¼ Lebanese cucumber
  • ½ pottle natural yoghurt

TO SERVE

  • ½ packet sliced almonds

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Cook quinoa in pot of boiling water for 12-13 minutes, then add broccoli and cook a further 2-3 minutes, until quinoa is cooked and broccoli is bright green and tender. Drain well.
  2. In a medium bowl, combine all lamb kofta ingredients and mix well. Allow mix to stand for 3 minutes to dry slightly. Using clean, damp hands, shape mixture into golf ball-sized balls then flatten slightly into kofta, about 1.5cm-thick. Place on prepared tray.
  3. Bake (on middle-upper oven rack) for about 8 minutes, until nearly cooked through. Switch oven to high grill for a further 3 minutes, until lightly brown on top. After 3 minutes, push kofta to one side and sprinkle almonds onto tray. Continue to cook for a final 1-2 minutes, until almonds are golden. Keep an eye on almonds as they will colour quickly.
  4. While kofta are cooking and grilling, finish the quinoa tabbouleh. In a medium bowl, whisk mustard, vinegar and honey (if using) together. Add all remaining quinoa tabbouleh ingredients, including cooked quinoa and broccoli. Gently toss to combine and season to taste with salt and pepper.
  5. Grate cucumber into a small bowl. Add yoghurt and stir to combine. Season to taste with salt and pepper.
  6. To Serve, spoon quinoa tabbouleh onto plates. Top with lamb kofta, dollop over cucumber yoghurt and sprinkle with sliced almonds.

Nutritional Information

Energy 1728 kj
413 kcal
Protein 39.6g
Carbohydrate 27.4g
Fat 14.9g