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Lamb kofte and pomegranate salad with garlic yogurt recipe

Lamb kofte and pomegranate salad with garlic yogurt recipe

8 ratings

Bring the taste of the Middle East to your dining table with this mouthwatering lamb kofte salad. Spiced-lamb and onion koftes, on a salad of jewelled pomegranate seeds, crunchy grated carrot and little gem lettuce, accompanied by a cooling garlic yogurt dip. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 341 calories / serving
  • Gluten-free

Ingredients

  • 400g (13oz) lean lamb mince
  • 1 small red onion, finely chopped
  • 1 x 30g pack fresh mint, 1/2 finely chopped, 1/2 roughly torn
  • 1 x 31g pack fresh coriander, 1/2 finely chopped, 1/2 roughly torn
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ¼ tsp allspice

For the salad

  • 2 x 80g tubs pomegranate seeds
  • ½ lemon, juiced
  • 1 tbsp clear honey
  • 2 tbsp olive oil
  • 2 carrots, coarsely grated
  • 2 little gem lettuces, leaves separated
  • 1 x 200g tub fat-free Greek-style natural yogurt
  • 1 garlic clove, crushed
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1425kj
    341kcal     17%

  • Fat

    20g 28%

  • Saturates

    7g 36%

  • Sugars

    15g 17%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 16.4g Protein 26.2g Fibre 3.2g

Method

  1. In a large bowl, combine the lamb, half the onion, the chopped herbs and the spices. Season, mix well with your hands, then divide into 16 even-sized pieces and mould each one into a torpedo shape.
  2. Heat a griddle pan over a high heat. Cook the koftes in batches for 10 minutes, turning regularly, until cooked through and slightly charred.
  3. Meanwhile, make the salad. Tip half the pomegranate seeds into a bowl and squash with a potato masher to release their juices.
  4. Add the lemon juice, honey and olive oil, then stir in the remaining pomegranate seeds. In a separate bowl, mix the carrots with the remaining onion and most of the torn herbs. Divide the lettuce between 4 serving plates and top with the carrot mixture. Put 4 koftes on each plate, then spoon over the pomegranate mixture. Mix the yogurt with the garlic in a small serving bowl. Finely chop the remaining herbs, scatter over the yogurt and serve alongside the salad.

See more Salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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