Roast Vegetable Cous Cous Salad w/ Lamb Koftas
SERVES FOUR
PREP TIME: 30 MINS (MINIMUM)
COOK TIME: 30 MINS
Ingredients
FOR THE SALAD
1 CUP COUS COUS
1/2 PUMPKIN, CHOPPED INTO 2CM CUBES
1 ZUCCHINI, SLICED AND SAUTEED IN 1 TBSP DRIED OREGANO
1/2 RED ONION, PICKLED
2 TBSP CURRANTS
2 TBSP TOASTED NUTS (PISTACHIOS, ALMONDS, PINENUTS)
1 CUP CHOPPED MIXED HERBS (MINT, CORIANDER)
GENEROUS HANDFUL SPINACH
250G CHERRY TOMATOES, ROASTED UNTIL BLISTERED SLIGHTLY
JUICE 1 LEMON
2 TSP SUMAC SPICE + MORE FOR SERVING
DRIZZLE OLIVE OIL
SALT & PEPPER
FOR THE YOGHURT DRESSING
3 TBSP NISI NATURAL GREEK YOGHURT
ZEST & JUICE 1 LEMON
2 GARLIC CLOVES, MINCED
PINCH SALT
DRIZZLE OLIVE OIL
2 TSP GROUND CUMIN
FOR THE KOFTAS
500G LAMB MINCE
1/2 BROWN ONION, DICED
2 CLOVES GARLIC, MINCED
1/2 CUP MINT AND PARSLEY, LEAVES PICKED & CHOPPED
1 EGG
SALT & PEPPER
2 TSP CUMIN
2 TSP PAPRIKA
2 TSP GROUND CORIANDER
TO SERVE
MORE NISI GREEK YOGHURT
TORN MINT LEAVES
DRIZZLE OLIVE OIL
PINCH SALT
Equipment
FRY PANS
BAKING TRAYS
MIXING BOWLS
SHARP KNIVES
GARLIC MINCER
MICROPLANE
Method
PREHEAT OVEN TO 180 DEGREES CELSIUS. ADD YOUR CHOPPED PUMPKIN AND SPRINKLE 2 TSP SUMAC SPICE, SALT AND DRIZZLE WITH OLIVE OIL. TOSS WITH YOUR HANDS TO COMBINE. PLACE IN OVER FOR 30-40 MINS OR UNTIL GOLDEN
BOIL YOUR KETTLE AND IN A SMALL POT TOAST YOUR COUS COUS IN A DRIZZLE OF OLIVE OIL — MEDIUM HEAT (ADDS A DEPTH OF FLAVOUR AND SLIGHT NUTTINESS) UNTIL IT STARTS TO GO SLIGHTLY GOLDEN. TURN DOWN HEAT, ADD 1 CUP OF BOILING WATER BEFORE REMOVING FROM HEAT AND PLACING A LID ON. LET STAND FOR 10 MINS BEFORE FLUFFING UP WITH A FORK
ON ANOTHER LINED TRAY, ADD WHOLE CHERRY TOMATOES, DRIZZLE WITH OLIVE OIL AND A PINCH OF SALT, BAKING IN OVEN FOR AROUND 10 MINS OR UNTIL SLIGHTLY BLISTERED
CHOP NUTS BEFORE TOASTING IN A SMALL FRY PAN FOR A MINUTE OR SO
IF PICKLING ONION, DO SO IN A CONTAINER WITH SLICED RED ONION, VINEGAR, WATER, SALT AND SUGAR FOR MINIMUM 20 MINS BEFORE SERVING
SLICED ZUCCHINI AND SAUTEE IN OLIVE OIL, SALT AND OREGANO UNTIL GOLDEN (AROUND 3 MINS EACH SIDE)
ADD ALL OTHER SALAD INGREDIENTS TO A BOWL, ADDING ZUCCHINI, TOMATOES, PUMPKIN, COUS COUS AND PICKLED ONION ONCE READY
TOSS LEMON JUICE, OLIVE OIL AND SOME MORE SUMAC SPICE THROUGH SALAD TO COMBINE
IN A SMALL RAMEKIN, MAKE LEMONY YOGHURT SAUCE AND SET ASIDE
IN A LARGER MIXING BOWL, COMBINE ALL KOFTA INGREDIENTS, TOSSING WITH YOUR HANDS. WITH A SPOONFUL OF THE MIXTURE, SHAPE INTO ROUND OVALS AND SET ONTO A TRAY. REPEAT WITH ALL REMAINING MIXTURE
EITHER ON YOUR BARBEQUE OR IN A MEDIUM FRY PAN, COOK KOFTAS IN A TABLESPOON OF OLIVE OIL FOR A FEW MINUTES ON EACH SIDE OR UNTIL COOKED THROUGH
SPOON NISI GREEK YOGHURT (OR OTHERS) ONTO A SERVING PLATTER, TOPPING WITH KOFTAS, TORN MINT LEAVES, DRIZZLE OF OLIVE OIL AND SALT
SPOON SALAD INTO A SERVING BOWL OR PLATTER. TOP WITH LEMONY YOGHURT SAUCE AND SOME PICKLED PEPPERS (OPTIONAL) — ENJOY!
