Beef Kofta Souvlaki

Nutrition per serve

Ingredients

• 500g cauliflower
• 1clove garlic
• 1pcs Lebanese cucumber
• 2pcs tomato
• 1bunch parsley
• 1pcs lemon
• 600g lean beef mince
• 10g kofta seasoning
• 4pcs souvlaki pita breads
• 40g tahini
• 5g ground sumac
• 19ml olive oil
• 30ml extra virgin olive oil

Method

1. Step 1 — Roast cauliflower
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Coarsely chop the cauliflower stem, then cut the head into florets. Put the cauliflower on a lined tray, drizzle with 3 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20-22 mins until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Thickly slice the cucumber. Coarsely chop the tomatoes. Coarsely chop the parsley leaves, discarding the stems. Finely grate the lemon zest, then juice.
3. Step 3 — Make kofta
   Put the beef mince, garlic and kofta seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 8 ovals.
4. Step 4 — Cook kofta
   Heat a chargrill pan over high heat until hot. Drizzle the koftas with 2 tsp olive oil. Cook the kofta, turning occasionally, for 10-12 mins until browned. Transfer to the remaining lined tray and bake for 3-4 mins until cooked through. Halve the pita and enclose in foil. Heat in the oven for 8 mins or until softened and warmed through.
5. Step 5 — Make tahini sauce
   While the kofta are cooking, put the tahini (see cooking tip) and 60ml (¼ cup) hot water in a bowl and stir until a thick paste forms. Add half the lemon zest and 1 tbs lemon juice and stir until smooth and creamy. Taste, then season with salt and pepper.
6. Step 6 — Toss salad and serve
   Whisk the sumac, remaining lemon zest, remaining lemon juice and 2 tbs extra virgin olive oil in a large bowl and season with salt and pepper. Add cauliflower, cucumber, tomato and parsley and toss to combine. Divide the pita among plates. Fill with the kofta and half the salad. Drizzle with the tahini sauce and serve with remaining salad.

Allergens

Sulphites, Gluten, Wheat, Sesame