Minted Lamb kofte and pomegranate salad with garlic yogurt.
August 19, 2018Bring the taste of the Middle East to your dining table with this mouth watering lamb kofte salad. Spiced-lamb and onion koftes, on a salad of jewelled pomegranate seeds, crunchy grated carrot and little gem lettuce, accompanied by a cooling garlic yogurt dip.
| Prep Time | 15 Minutes |
| Cook Time | 10 Minutes |
| Servings | People |
Ingredients
- 400 g lean lamb mince
- 1 small red onion finely chopped
- 30 g fresh mint 1/2 finely chopped, 1/2 roughly torn
- 30 g fresh coriander 1/2 finely chopped, 1/2 roughly torn
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp allspice
For the salad
- 160 g pomegranate seeds
- ½ lemon juiced
- 1 tbsp clear honey
- 2 tbsp olive oil
- 100 g Spinach
- 2 carrots coarsely grated
- 100 g Feta Cheese
- 2 leaves little gem lettuces separated
- 100 g pitta bread chips
- 200 g fat-free Greek-style natural yogurt
- 1 Garlic clove crushed
Ingredients
For the salad
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Instructions
- In a large bowl, combine the lamb, half the onion, the chopped herbs and the spices. Season, mix well with your hands, then divide into 16 even-sized pieces and mould each one into a torpedo shape.
- Heat a griddle pan over a high heat. Cook the koftes in batches for 10 minutes, turning regularly, until cooked through and slightly charred.
- Meanwhile, make the salad. Tip half the pomegranate seeds into a bowl and squash with a potato masher to release their juices.
- Add the lemon juice, honey and olive oil, then stir in the remaining pomegranate seeds.
- In a separate bowl, mix the carrots with the remaining onion and most of the torn herbs.
- Divide the lettuce and spinach between 4 serving plates and top with the carrot mixture.
- Put 4 koftes on each plate, then spoon over the pomegranate mixture.
- Mix the yogurt with the garlic in a small serving bowl.
- Finely chop the remaining herbs, scatter over the pitta chips and yogurt and serve alongside the salad.