Moroccan lamb koftas and Turkish chopped salad

Boost your iron with these lower-carb, diabetes-friendly lamb koftas and chopped salad.

Serves: 4

Time to make: 35 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

90g piece Lebanese bread

spray oil

500g lean lamb mince

½ cup finely chopped fresh mint

2 teaspoons Moroccan spice mix

250g cherry tomatoes, quartered

1 Lebanese cucumber, chopped

1 bunch radishes, trimmed, halved, sliced

½ small red onion, thinly sliced

1 bunch watercress, trimmed, coarsely chopped

1 tablespoon olive oil

1 tablespoon lemon juice

lemon wedges, to serve

Instructions

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1 Preheat oven to 200°C. Place bread on a baking tray. Lightly spray with oil. Bake for 7-8 minutes or until crisp. Break bread in small pieces and set aside.

2 Meanwhile combine lamb, mint and Moroccan spice. Form into 8 x 7cm ‘sausage’ shapes around 8 metal skewers. Lightly spray with oil and place under grill or on a hot barbecue for 6-7 minutes, turning occasionally or until cooked through.

3 In a large bowl combine tomatoes, cucumber, radishes, onion and watercress. Toss with oil and lemon juice. Add crisp bread pieces to salad and serve with koftas and lemon wedges.

HFG tip

This recipe works well on the barbecue. You can also crisp up the Lebanese bread on the hot plate.

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 35 g

Total fat 17 g

Saturated fat 5 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 4 g

Sodium 260 mg

Calcium 140 mg

Iron 5 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.