- List Of Ingredients
- 170g lean lamb mince
- ½ small onion, finely chopped
- ½ teaspoon sweet paprika
- ½ teaspoon ground cumin
- pinch of ground cinnamon
- 1 tablespoon finely chopped fresh coriander
- 1 tablespoon finely chopped fresh mint
- finely grated lemon zest, to taste
- sea salt and ground black pepper, to taste
- oil spray
- 30g Parmesan cheese
- A small handful of basil leaves
- 200 g tzatziki
- QUINOA TABOULI
- 120 g quinoa
- 1 garlic clove, crushed
- 1 large handful fresh parsley, chopped
- 1 medium tomato, finely chopped
- 1 medium cucumber, finely chopped
- ½ small red onion, finely chopped
- 1 large handful baby spinach leaves, chopped
- lemon juice, to taste
- sea salt and ground black pepper, to taste
- Serves: 2
- PREP TIME 20 MINUTES + 30 MINUTES CHILLING TIME
- COOKING TIME 25 MINUTES
- DIFFICULTY EASY
Method
Place the mince, onion, paprika, cumin, cinnamon, coriander, mint and lemon zest in a medium bowl. Season with salt and pepper and stir until well combined.
Form the mixture into eight small sausage shapes. Place on a plate, cover with cling film and refrigerate for 30 minutes.
Heat a large non-stick frying pan over medium–high heat and spray lightly with oil spray. Add the koftas and cook for 2 minutes on each side until lightly browned. Transfer to the lined baking tray and bake in the oven for a further 10 minutes or until cooked through.
To make the quinoa tabouli, place the quinoa and 300 ml of water in a saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to low. Simmer for 10–12 minutes until the liquid is absorbed and quinoa is tender. Set aside to cool.
Place the quinoa, garlic, parsley, tomato, cucumber, onion, spinach and lemon juice in a mixing bowl. Season with salt and pepper, if desired, and toss gently to combine.
To serve, place the quinoa tabouli on two serving plates. Top with the lamb koftas and drizzle over the tzatziki.
