Bring the taste of the Middle East to your dining table with this mouthwatering lamb kofte salad. Spiced-lamb and onion koftes, on a salad of jewelled pomegranate seeds, crunchy grated carrot and little gem lettuce, accompanied by a cooling garlic yogurt dip.
- In a large bowl, combine the lamb, half the onion, the chopped herbs and the spices. Season, mix well with your hands, then divide into 16 even-sized pieces and mould each one into a torpedo shape.
- Heat a griddle pan over a high heat. Cook the koftes in batches for 10 minutes, turning regularly, until cooked through and slightly charred.
- Meanwhile, make the salad. Tip half the pomegranate seeds into a bowl and squash with a potato masher to release their juices.
- Add the lemon juice, honey and olive oil, then stir in the remaining pomegranate seeds. In a separate bowl, mix the carrots with the remaining onion and most of the torn herbs. Divide the lettuce between 4 serving plates and top with the carrot mixture. Put 4 koftes on each plate, then spoon over the pomegranate mixture. Mix the yogurt with the garlic in a small serving bowl. Finely chop the remaining herbs, scatter over the yogurt and serve alongside the salad.
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