Lamb kofte with beetroot tahini slaw
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- hummusto serve
- green saladto serve
KOFTE
- 300g lean lamb mince
- 1/2 red oniongrated
- mintchopped to make 2 tbsp
- 1/2 tsp chilli flakes
- 1 tsp ground cumin
- 1 lemonzested and juiced
BEETROOT SLAW
- 2 tbsp tahini
- 1 tbsp fat-free yoghurt
- 1 large beetrootpeeled and cut into matchsticks
- 1/2 (about 150g) celeriacpeeled and cut into matchsticks
- 150g red cabbagefinely shredded
Nutrition:
- kcal325low
- fat19.9g
- saturates7.1g
- carbs8.6g
- sugars7.5g
- fibre6.8g
- protein24.4g
- salt0.4g
Method
step 1
For the kofte, mix everything together with half the lemon juice and all the zest and some seasoning. Chill while you make the slaw.
step 2
Mix the tahini and yogurt with the remaining lemon juice. Tip the beetroot, celeriac and cabbage into a bowl then pour over the dressing and season. Toss well so all the veg are coated.
step 3
Form the kofte mix into 12 small ovals and grill on a foil-lined baking tray for 10 minutes, until cooked, turning halfway through. Serve with the slaw, hummus and green salad, if you like.
