Lamb kofte with carrot salad
Lean Lamb Mince (less than 16% fat), raw
1 small, grated
2 clove(s), minced
1 teaspoon(s), level
5 sprig(s), choppedFor the bulgur wheat:
Bulgur wheat, dry
240 g, drained
1 medium, cut into 6 wedges
1 individual, gem
2 teaspoon(s), extra virginFor the carrot salad:
1 medium, grated
1 medium, use red, sliced
½ teaspoon(s), level
- 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.
- 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.
- 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.
- 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.