Lamb kofta with pumpkin and chickpea salad
2
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Roasted capsicum and pumpkin adds a certain sweetness to this fresh and healthy Middle Eastern dish.
Ingredients
Pumpkin
600 g, cut into 2.5cm pieces
Red capsicum
1 medium, thinly sliced
Lean lamb mince
500 g
Red onion
½ medium, finely grated
Ground cumin
1 tsp
Ground coriander
2 tsp
Dried chilli flakes
¼ tsp, crushed
Egg white
1 medium, lightly beaten
Garlic
1 clove(s), crushed
Fresh coriander
½ cup(s), chopped
Fresh mint
½ cup(s), chopped
Olive oil
1 tbs
Baby spinach
3 cup(s), (90g)
Canned chickpeas, rinsed and drained
180 g, (buy 1 x 300g can)
99% fat-free, plain Greek yoghurt, unsweetened
¾ cup(s), (200g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pumpkin and capsicum on prepared tray and lightly spray with oil. Bake for 25 minutes or until golden and tender. Set aside.
2
Meanwhile, combine mince, onion, cumin, ground coriander, chilli, egg white, garlic and ⅓ cup each of the fresh coriander and mint in a large bowl. Season with salt and pepper. Shape ¼ cup lamb mixture around a wooden skewer to form a 7cm-long sausage shape. Repeat with remaining lamb mixture to make 8 kofta.
3
Heat oil in a large non-stick frying pan over medium heat. Cook kofta, turning, for 7–8 minutes or until browned and cooked through.
4
Meanwhile, place spinach in a large bowl. Add chickpeas, pumpkin and capsicum. Gently toss to combine. Combine yoghurt with remaining coriander and mint in a small bowl. Serve kofta with salad and herbed yoghurt.
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