Lamb Kofta with Sumac Pumpkin and Lemon Hummus

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, January 7, 2018.

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Feel free to cook kofta on BBQ hot plate for the same cook time as recipe. Cook pumpkin in advance and toss through salad just before serving for a quick outdoor meal.

Ingredients

Sumac Pumpkin

600g pumpkin, skin on, diced 2-3cm
1 teaspoon sumac

Lamb Kofta

450g lamb mince
1 tablespoon Greek lamb spice mix
½ cup panko breadcrumbs
1 egg
1 carrot, grated
¾ teaspoon salt

Salad

1 teaspoon GF maple syrup
2 teaspoons olive oil
Juice of ½ lemon
1 courgette
1 tomato
1 capsicum
½ cos lettuce

Lemon Hummus

100g hummus
1-2 tablespoons GF mayonnaise
Juice of ½ lemon

Steps

Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill to mediumhigh (if using). Prepare pumpkin and carrot. Toss pumpkin on prepared tray with sumac and a drizzle of oil. Season and bake for 20-25 minutes, until tender. Turn once to ensure even cooking.
Mix all lamb kofta ingredients together in a medium bowl. Using hands, scoop out lamb mix and roll into golf ball-sized balls, then flatten slightly so kofta are about 1cm-thick. Place on a large plate or tray.
Heat a little oil in a large fry-pan on medium-high heat. Cook kofta, in batches, for 2-3 minutes each side, until golden and cooked through.
While kofta cook, prepare the salad. Whisk maple syrup, olive oil and lemon juice together in a large bowl.
Peel courgette into ribbons; cut tomato into thin wedges; thinly slice capsicum and lettuce. Add all to bowl with dressing, toss to combine and season to taste. In a small bowl, mix all lemon hummus ingredients together.
To serve, divide sumac pumpkin, lamb kofta and salad between plates. Serve a large dollop of lemon hummus on the side.

Nutritional Information

Energy	1765 kj 422 kcal
Protein	27.5g
Carbohydrate	21.5g
Fat	26.5g