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Flay lay image of lamb kofta and Greek salad

Lamb kofta & Greek salad

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Introducing the perfect mid-week dinner. Not only is it easy to throw together, it will makes for delicious leftovers for lunch the next day. It’s also an amazing salad for those who think they don’t like salads, as the koftas are hearty and delicious, and it isn’t too leafy!!

Makes - enough for 4 - 6 people
Prep time - 25 minutes
Cooking time - approx. 15 minutes

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Enjoying the finished product, lamb kofta with Greek salad by Recipearce

Enjoying the finished product. Lamb kofta & Greek salad. Photo: @Recipearce

Ingredients

  • 1kg good quality lamb mince (ask for 20-30% fat content)
  • 2x eggs
  • 1x red onion
  • 1x tablespoon of corn flour (or normal flour)
  • Bunch of washed parsley
  • Small handful of currants (or sultanas)
  • 2x lemons
  • Olive oil
  • Flaky salt
  • 1x punnet grape/cherry tomatoes
  • 200g marinated feta
  • 100g pitted manzanilla olives (or any type)
  • 1x/400g tin drained chickpeas
  • ½ bunch of washed mint
  • 2x Lebanese cucumbers

How to make

1.Start by adding 2 eggs to 1kg of lamb mince, then combine using your hands

2. Next finely dice 1 red onion and pop half into the mince (set the other half aside for the salad)

3. Then add 1 tablespoon of corn flour, a small handful of chopped parsley, the zest of 2 lemons and a small handful of currants to the mince

4. Using your hands mix all the ingredients together

5. To make the koftas, take one tablespoon of lamb mince at a time and squeeze them into sausage-style shapes

6. Next drizzle a generous amount of olive oil in a pan over high heat, then place the koftas in one by one (be careful not to overcrowd the pan!)

7. Cook the koftas for approx. 1 minute before giving them a quarter-turn (continue this process until the koftas are cooked all the way around)

8. Once cooked, sprinkle the koftas with some flaky salt, then transfer to a plate and set aside to cool

9. For the salad, start by adding the remaining half of the chopped red onion to a large bowl, followed by 1 punnet of chopped grape tomatoes and 2 sliced Lebanese
cucumbers

10. Then add 200g of marinated feta, 100g of pitted manzanilla olives and 1 can of drain chickpeas

11. Next roughly chop 1/2 bunch of washed mint and a handful of washed parsley and add them to the salad

12. Give the salad a good mix with your hands before transferring it onto a large serving dish

13. Pop the cooled koftas into the salad then finish off with a sprinkle of chopped parsley and the juice of 1 lemon

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