I’m having a bit of a salad phase at the moment, but not the limp lettuce and cucumber kind. This is one that I kinda made up on the fly, meet the lamb kofta salad. Using lamb makes it feel a bit more indulgent but mixing it with courgette means you don’t need to use as much (a trick stolen from Yotam Ottolenghi’s Turkey Cakes). The pomegranate seeds and pistachios also take it up a notch from an okay salad to an okay that’s goddamn delicious salad!
200g lamb mince
2 cloves of garlic finely chopped
Small bunch of coriander finely chopped
1/2 tsp cumin
1 tbsp sesame seeds
Egg if needed
2 tbsp low fat mayo or natural yoghurt
2 tsp harissa paste
Juice of 1/2 lemon
Pickled Red Onions
1 red onion
Leaves (we used rocket)
Pomegranate seeds (either fresh from the pomegranate or already prepped from the ‘on the go’ fruit section)
Handful of green olives
25g pistachios, crushed
A few hours beforehand slice your red onions finely and put in a bowl, add the juice from the lime and a pinch of salt. Leave to marinate.
To make your koftas; grate the courgette, add the mince, spices, sesame seeds, garlic and coriander. Mix well. They should be wet enough to mould but if not add half an egg. Shape the mixture into little fat sausages and place on a baking tray (our mixture made 6). Cook in the oven for around 20 mins on 200c.
To make the dressing mix the ingredients together with a fork, it will look like it’s curdling at first but keep going at it. If you’re using mayo you might want to add a splash of cold water to loosen it even further.
To assemble your salad add the leaves, quartered toms and pickled onions then most of the dressing (you need to jazz up the boring bits). Top with the olives, pomegranate seeds and pistachios. Finally add your koftas with a touch more dressing. Voila you have yourself a lamb kofta salad!