Lamb Kofta with Winter Greek Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, June 10, 2018.

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We’re giving you an interesting winter twist on the classic Greek salad. Koftas consist of minced meat, usually lamb, rolled into balls, then mixed with spices and onions. On Thursday night, we’ve done the hard work and supplied you with a Greek style lamb mince. With additions of hummus, walnuts and creamy feta, this dish is full of flavour!

Ingredients

Greek salad

¼ red onion
1 pack beetroot
600g pre-diced skin on potatoes
1 mandarin
1 tomato
½ telegraph cucumber
1 tsp red wine vinegar
1 pack walnuts
50g feta cheese

Lamb kofta

1 pack Greek lamb mince

To Serve

1 pottle hummus

Steps

Preheat oven to 230°C. Line an oven tray with baking paper. Thinly slice onion and cut beetroot into 1cm wedges. Drain potatoes and pat dry, place on prepared tray, in a single layer, along with onion and beetroot. Add a drizzle of oil, season and bake (on second highest rack) for about 20 minutes, until tender.
While potatoes cook, prepare remaining salad ingredients. Peel mandarin and dice tomato 1cm and set aside. Peel cucumber into ribbons and toss together with vinegar in a small bowl, set aside.
Turn potatoes halfway through cooking. After initial cook time, turn oven to high grill. Sprinkle potatoes with mandarin, tomato, walnuts and crumble with feta. Grill for 3-5 minutes, until golden and crispy.
Heat a drizzle of olive oil in a large fry-pan on medium heat. While pan is heating, use a tablespoon measure to shape Greek lamb mince into balls. Cook kofta for 6-7 minutes, turning regularly, until golden and cooked through. Drain kofta on a paper towel.
To serve, divide Greek salad, cucumber ribbons and lamb koftas between plates, serve a dollop of hummus on the side.

Nutritional Information

Energy	2059 kj 492 kcal
Protein	38.4g
Carbohydrate	35.8g
Fat	20.1g