Minty lamb kofta with zesty salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

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These filling, fatigue-fighting skewers paired with a refreshing salad will brighten up any barbecue!

Serves: 4

Time to make: 30 mins

Hands-on time: 20 mins

Ingredients

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1 cup quinoa
500g lean lamb mince
1 small brown onion, finely chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriandercilantroX
½ cup finely chopped fresh mint, plus ¼ cup small fresh mint leaves extra
1 tablespoon olive oil
2 teaspoons white wine vinegar
1 small avocado coarsely chopped
120g baby salad leaves
4 radishes, thinly sliced
4 baby cucumbers, cut into thin wedges
½ cup store-bought tzatziki, to serve

Instructions

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1 Cook quinoa according to packet instructions. Drain and set aside.

2 Meanwhile, place mince, onion, garlic, cumin, coriander and chopped mint in a bowl, mixing well to combine. Shape ¹⁄³ cup of mixture around a metal or pre-soaked wooden skewer to form a slightly flattened sausage shape. Repeat with remaining mixture and skewers to make eight koftas in total.

3 Lightly spray a chargrill pan or hotplate with oil and heat over medium-high heat. Add koftas and cook, turning, for 10 minutes or until cooked.

4 Meanwhile, place oil, vinegar, avocado, salad leaves, radish, cucumber, quinoa and mint leaves in a bowl, tossing to combine. Divide koftas and salad among four plates and serve drizzled with tzatziki.

Nutrition Info (per serve)

Calories 544 cal

Kilojoules 2274 kJ

Protein 35.5 g

Total fat 27 g

Saturated fat 6.3 g

Carbohydrates 34.7 g

Sugar 6.3 g

Dietary fibre 10.9 g

Sodium 191 mg

Calcium 198 mg

Iron 7.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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