Lamb koftas

with smoky babaganoush and kale tabbouleh

Ready in around 20 mins

RECIPE FACT:

Sometimes the city is referred to or known as 'Tripoli-of-the-West', to help distinguish it from its older Phoenician sister city, Tripoli, Lebanon

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO CRISP UP THE QUINOA:

Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the quinoa and allow to sit in pan without stirring for 3-4 mins, then stir and cook for another 2-3 mins. Turn out into a salad bowl and allow to cool for a few mins.
2. TO MAKE THE TABBOULEH:

Cut the tomato into ½ cm cubes. Remove the stalk from the parsley and discard. Then finely chop. Place tomato, parsley and baby kale in a bowl and pour over the lemon dressing. Just before serving stir in the quinoa and season with salt and pepper and toss to mix well.
3. TO COOK THE KOFTAS:

Remove the cumin & paprika spiced lamb mince from its packaging and season with salt. Mix the salt in. Then dampen your hands and form the mince into 6 evenly sized sausage shapes about 4 cm long. Heat 1- 2 tbsps of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the koftas and cook for 5-7 mins turning regularly to cook evenly and lightly brown on the outside.
TO SERVE:

Open the babaganoush and stir well with a spoon. Spread out on plates and drizzle with 1-2 tbsps of olive oil. Spoon over tabbouleh and then top with koftas.