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Photo of Lamb kofte with carrot salad by WW

Lamb kofte with carrot salad

10
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Enjoy this Greek inspired dish, ideal for a summer's evening.

Ingredients

Lean Lamb Mince (less than 16% fat), raw

400 g

Onion

1 small, grated

Garlic

2 clove(s), minced

Cumin seeds

1 teaspoon(s), level

Mint, Fresh

5 sprig(s), choppedFor the bulgur wheat:

Bulgur wheat, dry

150 g

Chickpeas, cooked

240 g, drained

Lemon

1 medium, cut into 6 wedges

Lettuce

1 individual, gem

Olive Oil

2 teaspoon(s), extra virginFor the carrot salad:

Carrots, raw

1 medium, grated

Onion

1 medium, use red, sliced

Ground Cumin

½ teaspoon(s), level

Instructions

  1. Mash the kofte ingredients together in a bowl, reserving a third of the mint, and season. Shape into 8 balls and thread on to 4 skewers. Preheat the grill.
  2. Place the bulgur wheat in a bowl, cover with boiling water and leave to soak for 15 minutes. Grill the kofte for 15-20 minutes or until browned on all sides.
  3. Drain and squeeze out any excess water from the bulgur wheat. Combine in a serving bowl with the chickpeas and a squeeze of lemon juice from one of the wedges.
  4. Mix the ingredients for the carrot salad, adding the reserved chopped mint. Season and add the juice from another lemon wedge. Serve with the bulgur wheat, kofte and lettuce leaves drizzled with the olive oil, and the remaining lemon wedges on the side.

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