Lamb koftas with salad
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Pitta breads are torn then toasted and tossed through salad in this easy and delicious Middle Eastern-style dish. A sprinkling of sumac gives it a citrusy tang.
Ingredients
Wholemeal pita bread
2 large, (2 x 68g)
Lean lamb mince
400 g
Ground cumin
1 tsp
Dried coriander
1 tsp, ground
Ground cinnamon
¼ tsp
Garlic
2 clove(s), crushed
Fresh flat-leaf parsley
2 tbs, finely chopped
Cos lettuce
2 baby, gem variety, shredded
Cherry tomatoes
150 g, quartered
Reduced fat feta cheese
50 g, crumbled
Ground sumac
½ tsp, plus extra to serve
Lemon juice
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Tear pita bread into 3-4cm pieces and place on a baking tray. Bake for 8-10 minutes or until golden and crisp.
2
Meanwhile, combine lamb, cumin, coriander, cinnamon, garlic and 1 tablespoon parsley in a large bowl. Season with salt and pepper. Shape mixture into 12 oval-shaped patties. Thread 3 patties each onto 4 metal or wooden skewers (see tip).
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook koftas, turning, for 10-12 minutes or until browned and cooked through.
4
Place lettuce, remaining parsley, tomatoes and feta on a serving plate. Combine sumac and lemon juice in a small bowl. Drizzle dressing over salad. Add pita bread and toss to combine. Serve koftas with salad, sprinkled with extra sumac.
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