Lamb kofte and pomegranate salad with garlic yogurt recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 341 calories / serving
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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.

  1. 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.
  2. Heat a griddle pan over a high heat. Cook the koftes in batches for 10 minutes, turning regularly, until cooked through and slightly charred.
  3. Meanwhile, make the salad. Tip half the pomegranate seeds into a bowl and squash with a potato masher to release their juices.
  4. 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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  • Ingredients

  • 400g (13oz) lean lamb mince
  • 1 small red onion, finely chopped
  • 1 x 30g pack fresh mint, 1/2 finely chopped, 1/2 roughly torn
  • 1 x 31g pack fresh coriander, 1/2 finely chopped, 1/2 roughly torn
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp allspice
  • For the salad

  • 2 x 80g tubs pomegranate seeds
  • ½ lemon, juiced
  • 1 tbsp clear honey
  • 2 tbsp olive oil
  • 2 carrots, coarsely grated
  • 2 little gem lettuces, leaves separated
  • 1 x 200g tub fat-free Greek-style natural yogurt
  • 1 garlic clove, crushed
  • Energy 1425kj 341kcal 17%
  • Fat 20g 28%
  • Saturates 7g 36%
  • Sugars 15g 17%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 16.4g Protein 26.2g Fibre 3.2g


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