Spiced Lamb Kofta Salad with Cucumber, Pomegranate and Mint Yoghurt
Ingredients
- 500 g lamb mince
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 cucumber
- 80 g pomegranate seeds
- 200 g Greek yoghurt
- 20 g fresh mint
- 2 little gem lettuces
Nutrition (per serving)
- Calories
- 403 kcal
- Protein
- 27.8 g
- Carbohydrate
- 8.5 g
- of which sugars
- 6.9 g
- Fat
- 28.3 g
- of which saturates
- 14.1 g
- Fibre
- 2.8 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix lamb mince with cumin, coriander, a pinch of chilli flakes and plenty of seasoning. Shape into 12 small oval koftas.
- 2
Heat a large frying pan or griddle over a high heat. Cook koftas for 8–10 minutes, turning regularly, until cooked through and nicely browned.
- 3
Stir finely chopped mint into Greek yoghurt, season with salt and a squeeze of lemon juice.
- 4
Halve cucumber lengthways, deseed with a spoon and slice into half-moons.
- 5
Separate and arrange little gem lettuce leaves on a platter. Top with cucumber slices.
- 6
Arrange hot koftas over the salad, scatter pomegranate seeds, dollop mint yoghurt over and serve.
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