Minty lamb kofta with zesty salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

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

More weights & measures

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

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 544cal

Kilojoules 2274kJ

Protein 35.5g

Total fat 27g

–Saturated fat 6.3g

Carbohydrates 34.7g

–Sugars 6.3g

Dietary fibre 10.9g

Sodium 191mg

Calcium 198mg

Iron 7.4mg

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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