Almond Kofta Balls with Heirloom Tomato Salad

  • 24 Apr - 30 Apr, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 1 cup tricolour quinoa

· 500 g lamb mince

· 1 garlic clove

· 2 teaspoons garam masala

· 120 g roasted almonds

· 2 tablespoons olive oil

· 150 g mixed olives

· 400 g heirloom tomatoes

· 1 bunch mint leaves

· Firm feta, to serve

For Orange and Garlic Dressing

· Finely grated zest and juice of an orange

· Pinch of garam masala

· 1 garlic clove

· 2 tablespoons olive oil

Method

Cook quinoa in a saucepan of boiling water for 10 minutes or until tender. Drain. Combine mince, garlic, garam masala, one teaspoon sea salt and half the almonds in a bowl. Heat the oil in a fry pan over medium-high heat. Working quickly, roll the lamb mince mixture into teaspoon-sized balls, dropping each into fry pan as you roll. Cook, shaking the pan occasionally, until just cooked. Transfer to a bowl and cover to keep warm. For the dressing, put all ingredients in a screw-top jar and shake until combined. Divide quinoa among serving bowls. Arrange olives, tomato and kofta on the top. Drizzle with dressing and serve with mint, feta and remaining almonds.

RELATED POST

COMMENTS