Carb-Conscious Lamb Koftas

Nutrition per serve

Ingredients

• 1pcs red onion
• 300g cauliflower rice
• 250g lamb mince
• 10g kofta seasoning
• 1pcs Lebanese cucumber
• 1pcs tomato
• 1bunch parsley
• 50g hummus
• 15ml olive oil
• 26ml red wine vinegar
• 5ml honey
• 15ml extra virgin olive oil

Method

1. Step 1 — Make onion relish
   Thinly slice the onion. Heat 2 tsp olive oil in a small frypan over medium-high heat. Add the onion, season with salt and pepper and cook, stirring, for 4-5 mins until soft. Add 1½ tbs red wine vinegar, 1 tbs water and 1 tsp honey and bring to a simmer. Cook, stirring, for 2 mins or until reduced. Remove from the pan.
2. Step 2 — Cook cauliflower rice
   Heat a medium frypan over medium-high heat. Cook the cauliflower rice, stirring, for 3-4 mins until warmed through. Season with salt and pepper. Remove from the pan and allow to cool. Wipe the pan clean and reserve.
3. Step 3 — Prep koftas
   Put the lamb mince and kofta seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 6 ovals.
4. Step 4 — Cook koftas
   Heat 1 tsp olive oil in the reserved pan over medium heat. Cook the koftas, turning regularly, for 14 mins or until golden and cooked through. Remove from the pan, reserving any pan juices.
5. Step 5 — Prep cauliflower tabouleh
   Meanwhile, finely chop the cucumber and tomato. Reserve a few whole leaves, then finely chop the parsley, including the stems. To make the dressing, put 3 tsp extra virgin olive oil, 1 tsp red wine vinegar and any reserved pan juices in a large bowl and whisk to combine.
6. Step 6 — Get ready to serve
   Add the cucumber, tomato, chopped parsley and cauliflower rice to the dressing and toss to combine. Taste, then season with salt and pepper. Divide the cauliflower tabouleh, koftas, hummus and onion relish among plates. Scatter with the parsley leaves to serve.

Allergens

Sulphites, Sesame