Almond Kofta Balls with Heirloom Tomato Salad

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


· 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


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.