Lamb koftas with Turkish 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 Pitta Bread
2 medium
Lamb mince 10% fat, raw
400 g
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level, ground
Ground Cinnamon
¼ teaspoon(s), level
Garlic
2 clove(s), crushed
Parsley, fresh
2 tablespoon(s), finely chopped
Calorie controlled cooking spray
4 spray(s)
Lettuce
2 individual, Little Gem, shredded
Cherry Tomatoes
150 g, quartered
Light feta cheese
50 g, crumbled
Sumac
¾ teaspoon(s), level
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Tear the pitta breads into 3-4cm pieces and put on a baking tray. Bake for 10-15 minutes until crisp and golden, then set aside.
2
In a large bowl, combine the lamb, spices, garlic and half of the parsley and season to taste. Form the mixture into 12 oval-shaped patties. If you like, you can put the koftas on metal or wooden skewers to make them easier to turn while cooking.
3
Mist a large nonstick frying pan with cooking spray and put over a medium heat. Add the lamb koftas and cook for 12-14 minutes, turning occasionally, until browned and cooked through.
4
Put the lettuce, remaining parsley, tomatoes and feta on a serving plate. In a small bowl, combine the sumac and lemon juice, then drizzle over the salad. Add the pitta bread pieces and toss to combine, then serve with the koftas and the extra sumac sprinkled over the top.
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