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Photo of Lamb kofta with pumpkin and chickpea salad by WW

Lamb kofta with pumpkin and chickpea salad

Total Time
55 min
30 min
25 min
Roasted capsicum and pumpkin adds a certain sweetness to this fresh and healthy Middle Eastern dish.



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


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)


  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.