Moroccan spiced lamb kofta
Ready in around 25 mins
- Energy: 2248kj (537Kcal)
- Protein: 38g
- Carbohydrate: 32g
- Fat: 25g
- Contains: Gluten, Milk, Tree Nuts
1. TO PREPARE THE FREEKEH SALAD:
Cut the broccolini into small bite sized pieces. Spray a frying pan with oil and place over a medium-high heat. Once hot add the broccoli and cook for 4-5 mins stirring occasionally to create a char. Add the corn and capsicum and cook for 1-2 mins. Open the bag of steamed freekeh squeezing gently on the bag to break up the large clumps and add to the pan. Cook for a further 2-3 mins. Season with salt and remove from the pan into a salad bowl.
2. TO COOK THE MOROCCAN SPICED KOFTA:
Open the bag of Moroccan seasoned lamb mince and place into a small bowl. Season well with salt and shape into several small sausage shapes about 4 cm long or just smaller than your palm. Respray the frying pan with oil and place over a medium-high heat. Once hot add the kebabs to the pan and cook turning regularly for 6-8 mins - adjusting the heat if necessary.
3. TO ASSEMBLE:
Add the rocket and the pomegranate dressing to the salad bowl and toss to combine.
Spoon the freekeh and broccolini onto a serving plate. Top with Moroccan spiced kofta and spoon on feta drizzle. Sprinkle with the pistachio sprinkle.
- 1 pack Moroccan spiced lamb mince
- 1 bag of steamed freekeh
- 1 pot of feta drizzle
- 1 pot of pomegranate dressing
- 1 pot corn and capsicum
- 1 pack of pistachio sprinkle
- 1 bag of broccolini
- 1 bag of rocket