Turkey Kofta with Freekeh Salad and Hummus Mayo

Turkey Kofta with Freekeh Salad and Hummus Mayo

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 21, 2018.
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Make sure you use the roma tomato for tonight’s dish, its the larger, egg shaped tomato that you’ll be sharing with Thursday night’s lamb dish.

Ingredients

Freekeh Salad

  • ¼ cup cracked freekeh
  • ½ Roma tomato
  • ½ Lebanese cucumber
  • ½ peach
  • Juice of ½ lemon
  • 1½ tablespoons chopped mint leaves

Turkey Kofta

  • 150g turkey mince
  • 1 clove garlic, finely chopped
  • 1 teaspoon turkey spice mix
  • Zest of ½ lemon

Hummus Mayo

  • 1 tablespoon mayonnaise
  • 2 tablespoons hummus
  • 2 tablespoons yoghurt

Steps

  1. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using). Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well.
  2. Meanwhile, combine all turkey kofta ingredients in a medium bowl and mix well. Heat a drizzle of oil in a small fry-pan on medium heat. While pan is heating, use a tablespoon measure to shape turkey kofta mix into balls.
  3. Cook kofta for 4-5 minutes, turning regularly, until golden and cooked through. Drain kofta on a paper towel.
  4. While kofta cook, dice tomato 1cm; peel cucumber into ribbons, cut peach into 1cm-thick wedges.
  5. Add all to medium bowl, along with cooked freekeh, lemon juice and mint. Drizzle with olive oil, toss to combine and season to taste. In a small bowl, combine all hummus mayo ingredients.
  6. To serve, place freekeh salad and turkey kofta onto a plate and dollop with a little hummus mayo.

Nutritional Information

Energy 2353 kj
562 kcal
Protein 45.7g
Carbohydrate 54.7g
Fat 17.1g