Pork koftas with quinoa tabbouleh
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
These lightly spiced koftas are great for a summer barbecue or a Middle Eastern-style feast. They’re just as good served cold the next day.
Ingredients
Extra lean pork mince (5% fat), raw
500 g
Garlic
3 clove(s)
Ground Cumin
2 teaspoon(s), level
Ground coriander
2 teaspoon(s), level
Mint, Fresh
30 g
Tesco Ingredients Panko Breadcrumbs
20 g
Calorie controlled cooking spray
4 spray(s)
0% fat natural Greek yogurt
170 g
Lemon Juice, Fresh
1 tablespoon(s)
Quinoa (tricolour), dry
200 g
Cucumber
1 individual, extra large
Cherry Tomatoes
300 g
Red onion
½ small
Parsley, fresh
30 g
Extra virgin olive oil
1 tablespoon(s)
Red wine vinegar
1 tablespoon(s)
Instructions
1
In a large bowl, combine the pork, three-quarters of the garlic, all the spices, most of the mint and the breadcrumbs. Season to taste. Divide the mixture equally into 8 portions and form into egg-shaped koftas with your hands.
2
Mist a baking tray with cooking spray. Put the koftas onto the tray, then cover and chill for at least 30 minutes.
3
Meanwhile, make the quinoa tabbouleh. Cook the quinoa according to the pack instructions. Drain well and set aside to cool. Once cool, add the cucumber, tomatoes, red onion and herbs. Dress with the olive oil and vinegar, and season to taste, tossing everything together.
4
Mix the yogurt with the remaining crushed garlic and chopped mint, and the lemon juice. Season to taste.
5
Preheat the grill to high. Grill the koftas for 20 minutes, turning halfway, until sizzling and cooked through. Serve the koftas with the tabbouleh and the yogurt sauce.
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