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 serving plates. 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