Middle Eastern Lamb Koftas
with Fattoush-Style Salad & Garlic Sauce
We've turned fattoush (Mediterranean bread salad) into a meal by topping it off with juicy lamb koftas, flavoured with a sweet and earthy ras el hanout spice mix. We've also swapped out some of the bread for extra veggies, which work wonderfully with the creamy garlic sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mint
1 packet
Roasted Almonds
250 g
Lamb Mince
1 packet
Golden Goddess Dressing
1 packet
Garlic Sauce
1 sachet
Middle Eastern seasoning
1 packet
Fine Breadcrumbs
1
Tomato
1
Cucumber
1 packet
Mixed Salad Leaves
6
Mini Flour Tortillas
Not included in your delivery
1 drizzle
olive oil
1
honey
piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Roughly chop tomato and cucumber. Roughly chop roasted almonds. Roughly chop mini flour tortillas (see ingredients).
• 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!
• Meanwhile, in a large bowl, using damp hands, combine lamb mince, middle Eastern seasoning, 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 lamb koftas, turning regularly, until browned, 10-12 minutes.
• Remove pan from heat. Add the honey, gently turning koftas to coat.
TIP: Koftas are cooked through when no longer pink inside.
• In a medium bowl, combine mixed salad leaves, tomato, cucumber, tortilla chips and golden goddess dressing. Season to taste.
• Divide fattoush-style salad between bowls. Top with Moroccan-spiced lamb koftas, spooning over any remaining glaze from the pan.
• Drizzle with garlic sauce. Tear over mint and top with almonds to serve. Enjoy!
TIP: Koftas are cooked through when no longer pink inside.
