Balanced Plant-Based Kofta

Nutrition per serve

Ingredients

• 125g freekeh
• 2pcs tomato
• 1pcs red onion
• 1bunch dill
• 1clove garlic
• 250g plant-based mince
• 10g kofta seasoning
• 130g natural yoghurt
• 30ml olive oil
• 15ml white wine vinegar
• 10ml honey

Method

1. Step 1 — Cook freekeh
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the freekeh, partially covered, for 18-20 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the tomatoes into wedges. Halve the onion and thickly slice. Reserve a few fronds, then finely chop the dill, discarding the stems. Crush ½ garlic clove* (see Kitchen 101).
3. Step 3 — Roast kofta
   Put the plant-based mince and kofta seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 6 oval-shaped kofta. Put the kofta on a lined tray and brush with 2 tsp olive oil. Roast on the upper oven shelf, turning over halfway, for 15 mins or until browned and cooked through.
4. Step 4 — Roast tomato and onion
   Meanwhile, put the tomato and onion on the remaining lined tray. Drizzle with 2 tsp olive oil and season with salt and pepper. Roast on the lower shelf for 15 mins or until tender. Put 1 tbs olive oil, 3 tsp white wine vinegar and 2 tsp honey in a large bowl, season with salt and pepper and whisk to combine. Add the freekeh and toss to coat.
5. Step 5 — Serve up
   Put the yoghurt, chopped dill, garlic and 1 tsp white wine vinegar in a bowl, season with salt and pepper and stir to combine. Add the freekeh to the roasted veggies and toss to combine. Top with the kofta, scatter over the reserved dill fronds, then drizzle with the dill yoghurt. Pop the tray on the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen 101
   Garlic used raw is best crushed in a garlic crusher or finely minced with a knife – adding a little salt to the garlic on the chopping board helps break it down. If you aren't a garlic lover, only add half the garlic to the yoghurt, or leave it out.

Allergens

Sulfit, Gluten, Wheat, Sojabohnen, Milch