Lamb Kofta with Tahini Greek Yogurt and Kale, Red Cabbage and Feta Salad

Ingredients:

 

Kofta:
500g minced lamb
Salt
Pepper
1 tbsp ground cumin
1 tsp ground coriander
2 tbsp fresh finely chopped mint
2 tbsp fresh finely chopped parsley

Yoghurt:
120g greek yogurt
2 tsp tahini
1/2 lemon, juice
1 tsp fresh mint finely chopped
Salt
Pepper

Salad:
1/2 head finely sliced red cabbage
2-3 big handful kale finely chopped
1 red onion finely sliced
1/2 cucumber, without the seeds and cut into small pieces
8 tomatoes cut into dices
1/2 head pomegranate (seeds)
100g goat feta, crumbled
3-4 tbsp olive oil
1/2 lemon, juice
1-2 tbsp white balsamic vinegar
Salt
Pepper

 

Lamb Kofta with Tahini Greek Yogurt and Kale, Red Cabbage & Feta Salad

Process:

 

Mix all the ingredients to the kofta and let it rest for 20-30 min before frying them for 6-8 minutes.

All the ingredients for the yogurt mixes well and ready to serve

For the salad mix the red cabbage and kale and poor over the olive oil, lemon juice, vinegar and salt and pepper “massage” it into the salad. Make all the other ingredients ready, mix it all together, but keep a bit of the feta and pomegranate seeds to place on top of the salad before serving.

 

Serves 4

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