RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

Kofta

• 500gm Coles lamb mince
• 2 teaspoon ground cumin
• 2 teaspoons ground cinnamon
• 2 Tb sesame seeds
• 2 Lebanese flatbreads, halved to serve

Hummus

• 1 can chickpeas, drained
• 1.5 cups frozen green peas, blanched, drained
• 1 Tablespoon tahini paste
• Juice & zest of 1 lemon
• 1 Tablespoon yoghurt, plus 2 tablespoons to serve
• 1 teaspoon honey
• ½ clove garlic
• 1/3 cup Cobram Extra Virgin Olive Oil

Spring salad

• ¼ bunch parsley, chopped
• ¼ bunch mint, chopped
• 1 large zucchini, sliced into ribbons /zoodles

METHOD :

• To make the kofta, combine the lamb mince, cumin, cinnamon, a pinch of sea salt and pepper in a bowl. Using clean hands mix well, then divide the mince into 8 equal portions.
• Form the mince onto 8 wooden skewers in a sausage shape so the kofta are secure on the skewers.
• Sprinkle over the sesame seeds then cook in a large frying pan over a medium heat for 3 minutes each side, turning or until golden and cooked through.
• Meanwhile to make the hummus, place all the ingredients into a food processor and blend until smooth. Add a little warm water if the mixture needs loosening.
• Combine all the spring salad ingredients in a bowl and toss with sea salt and a little olive oil.
• To serve, place the flat breads into the base of shallow serving bowls. Dollop on the hummus and add on the cooked kofta. Divide the spring salad into the bowls and drizzle with extra yoghurt. Enjoy!