Beef Koftas and Roast Cauliflower Salad

Nutrition per serve

Ingredients

• 500g cauliflower
• 1pcs red onion
• 1pcs lemon
• 1clove garlic
• 380g chickpeas
• 300g lean beef mince
• 40g panko breadcrumbs
• 10g kofta seasoning
• 1bunch parsley
• 19ml olive oil
• 15ml extra virgin olive oil
• 1pcs egg

Method

1. Step 1 — Roast cauliflower
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Coarsely chop the cauliflower stem, then cut the head into small florets. Put on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 15-17 mins until golden and tender.
2. Step 2 — Soften onion
   While the cauliflower is roasting, very thinly slice half the onion*. Finely grate 1 tsp lemon zest, then juice half the lemon*. Put the onion, 2 tsp lemon juice and a pinch of salt in a bowl and toss well to combine. Set aside to soften, tossing occasionally, until needed.
3. Step 3 — Make hummus
   Meanwhile, crush or finely chop the garlic. Drain and rinse the chickpeas. Put 1 cup chickpeas, half the garlic, 2 tsp lemon juice* and 3 tsp extra virgin olive oil in a bowl. Blend with a stick blender until smooth (add a little water if needed to achieve desired consistency). Taste, then season with salt.
4. Step 4 — Make kofta
   Put the beef mince, breadcrumbs, lemon zest, kofta seasoning, remaining garlic and 1 egg in a bowl. Season with salt and pepper. Using damp hands, combine well. Divide into 6 equal portions and shape into ovals.
5. Step 5 — Cook kofta
   Heat 1 tsp olive oil in a large frypan over medium heat. Cook the beef kofta, turning regularly, for 10 mins or until browned and cooked through.
6. Step 6 — Get ready to serve
   While the kofta are cooking, coarsely chop the parsley, discarding the stems. Combine the parsley, roasted cauliflower and remaining chickpeas in a bowl and season with salt and pepper. Divide the hummus among plates. Spoon over the cauliflower and chickpeas, kofta and onion to serve.

Allergens

Egg, Gluten, Wheat, Sulphites