Moroccan-Spiced Beef Koftas
with Fattoush-Style Salad & Garlic Sauce- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Sesame
- Almond
- May contain traces of allergens
- Milk
- Soy
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
We've turned fattoush (Mediterranean bread salad) into a meal by topping it off with juicy beef koftas, flavoured with a sweet and earthy ras el hanout spice mix. We've also swapped out some of the bread for extra salad veggies, which work wonderfully with the creamy garlic sauce. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
2 clove
garlic
1 punnet
snacking tomatoes
1
cucumber
3
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
beef mince
1 sachet
ras el hanout
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
1 bag
mixed salad leaves
1 bag
mint
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Soy, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Roughly chop snacking tomatoes and cucumber. Roughly chop roasted almonds. • Tear mini flour tortillas into small pieces.
• In a medium bowl, combine beef mince, garlic, ras el hanout, fine breadcrumbs (see ingredients), a pinch of salt and the egg. • Using damp hands, roll the mixture into koftas about 8cm long (three per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef koftas, turning regularly, until browned, 2-3 minutes. • Reduce heat to medium, then continue cooking until cooked through, 7-9 minutes. • Remove pan from heat. Add the honey, gently turning koftas to coat.
TIP: Koftas are cooked through when no longer pink inside.
• Meanwhile, place tortilla pieces on a lined oven tray. Drizzle with olive oil, season generously with salt and pepper and turn to coat. • Bake tortilla chips until golden, 5-6 minutes. Set aside to cool slightly.
TIP: Keep an eye on the tortilla chips. You want them crisp, but not burnt!
• In a medium bowl, combine mixed salad leaves, tomato, cucumber, tortilla chips and a drizzle of olive oil. • Season to taste.
• Divide fattoush-style salad between bowls. Top with Moroccan-spiced beef koftas, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce. Tear over mint and top with almonds to serve. Enjoy!
