Weekly Meal Plan – Spring Week 10, 2022
Ricotta Dumplings with Leek & Asparagus / Chicken Salad with Honey Mustard Dressing / Lamb Kofta with Mint Pesto / BBQ Beef with Crunchy Rainbow Salad
Lamb Kofta with Mint Pesto
Ingredients
Lamb Kofta's
- 500 grams lamb mince
- ½ onion - finely diced
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp paprika
- ½ tsp cinnamon
- ½ tsp ground black pepper
- 1 tsp salt
- ¼ cup panko breadcrumbs
Mint Pesto
- 1 bunch mint - approx 2 cups leaves only
- 1 cup baby spinach
- ¼ cup almonds
- 2 garlic clove/s
- 20 grams parmesan
- ½ lemon - zest and juice
- ⅓ cup olive oil
To Serve
- 4 wholemeal pita wraps
- tzatziki
- 1 cucumber
Instructions
- Combine all the ingredients for the lamb kofta in a large mixing bowl. Mix well with your hands. Divide the mixture into serving sizes and make 2 koftas per serve. Transfer to a plate ready to BBQ
- To make the mint pesto, place the almonds, garlic and parmesan into a blender and roughly chop. Add the mint and spinach and blend again. Pour in the olive oil and lemon juice and season with salt and pepper. Blend again. Set aside.
- Heat the bbq grill and cook the koftas for 8-10 minutes, turning occasionally. Wrap the pitas in foil and place on the bbq for a minute to heat through.
- To serve, spread tzatziki over a pita, add chopped cucumber and koftas and dollop mint pesto on top.
Tips and Variations
GLUTEN FREE - Choose GF Pita or Wraps, and replace the panko with GF breadcrumbs.
VEGETARIAN - We're still working on a vegetarian kofta but in the meantime, try using all the spices and onion from the kofta with a couple of tins of chickpeas and gently mash them through in a pan on medium heat with a tablespoon of oil until they are well combined and fragrant.
