Moroccan spiced lamb kofta

Name: Moroccan spiced lamb kofta
Cook time: 25 min
Yield: 2

with freekeh and feta drizzle

Ready in around 25 mins

RECIPE FACT:

Freekeh is a high-fibre grain that’s also a good source of protein.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE FREEKEH SALAD:

Top and tail the green beans and cut in half . Spray a frying pan with oil and place over a medium-high heat. Once hot add the green beans and cook for 2-3 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 pack of Moroccan spiced 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, compacting well so they stay together. Respray the frying pan with oil and place over a medium-high heat. Once hot add the koftas to the pan and cook turning regularly for 6-8 mins, adjusting the heat if necessary.
3. TO ASSEMBLE:

Add the baby spinach and the pomegranate dressing to the salad bowl and toss to combine.
TO SERVE:

Spoon the freekeh and green beans onto serving plates. Top with Moroccan spiced kofta and spoon on feta drizzle. Sprinkle with the pistachio sprinkle.