Balanced Lamb Kofta Veggie Bowl

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs tomato
• 1clove garlic
• 125g quinoa
• 300g lamb mince
• 10g kofta seasoning
• 130g natural yoghurt
• 5ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the zucchini into 1.5cm chunks. Finely chop the tomato, then put in a bowl and season with salt and pepper. Crush or finely chop the garlic.
2. Step 2 — Cook quinoa
   Put the quinoa in a sieve, then rinse well and drain (see Kitchen 101). Put the quinoa in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.
3. Step 3 — Make kofta
   Meanwhile, put the garlic, lamb mince and 3 tsp kofta seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
4. Step 4 — Bake zucchini and kofta
   Put the zucchini on the lined tray. Scatter with the remaining kofta seasoning, drizzle with 1 tsp olive oil, season with salt and pepper and toss to combine. Add the lamb kofta to the tray and bake for 12 mins or until the zucchini is tender and the kofta are browned and cooked through.
5. Step 5 — Serve up
   Add the zucchini and any tray juices to the quinoa and stir to combine. Taste, then season with salt and pepper. Divide the quinoa mixture and lamb kofta among bowls and scatter over the tomato. Serve with the yoghurt and enjoy!
6. Step 6 — Kitchen 101
   It’s important to rinse the quinoa well to remove the natural coating called saponin, which can make it taste bitter or soapy.

Allergens

Sulfit, Milch