Lamb Kofta Veggie Bowl
Serves 2
Ingredients
400g lamb mince
8-10 skewers
1 tsp cumin
1 tsp chilli flakes
1 eggplant
1 cup cherry tomatoes
1 red pepper
1/2 cup bulgur wheat
1 cup mint
Handful flat lead parsley
Handful coriander
1 lemon
2 tbsp Greek yoghurt
1 tbsp tahini
Water
Olive oil
Salt and pepper
Beetroot Hummus:
1 small roasted beetroot
1 tin chickpeas
1/2 cup olive oil
2 garlic cloves
2 tbsp tahini
Method
Pre heat oven to 190 degrees C. If making the hummus then start with this. Pour drained chickpeas, olive oil, garlic, tahini and roasted beetroot into a blender or food processor and blend, set aside. In a pot pour the bulgur wheat in and cook according to pack instructions. While its cooking, chop up the eggplant into pieces and capsicum into thick slices, and place on a lined and oiled olive tray separately. Drizzle olive oil on top and season. Bake for 15 mins. While they’re in the oven, put the mince into a mixing bowl with the cumin and chilli flakes. Finely dice the mint and add to the bowl. Using your hands combine all ingredients. Roll into long meatballs about 5-8cm long. Insert skewers into the bottom and push up, not so far as it comes out the top. When the veggies are nearly done, add the meat the oven also, along with the cherry tomatoes. Remove bulgur wheat from the stove and pour into a mixing bowl. Roughly chop remaining parsley, coriander and mint and mix through. Squeeze half a lemon and drizzle a tsp of olive oil and mix again. Mix yoghurt and tahini together, add some water if too thick and set aside. When meat and veggies are fully cooked, meat should only take 5-10 mins, remove all from oven. Serve bulgur wheat mix first into the bowl, followed by the roasted red pepper, then the skewers, the remaining veggies, the hummus, then finally drizzle on the yoghurt.