Moroccan-Spiced Beef Kofta with Pumpkin

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs red onion
• 380g chickpeas
• 300g lean beef mince
• 5g Moroccan seasoning
• 20g panko breadcrumbs
• 20g dried currants
• 5g ground sumac
• 50g baby spinach leaves
• 23ml extra virgin olive oil
• 1pcs egg
• 1pcs boiling water
• 10ml red wine vinegar
• 10ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 1cm-thick slices. Cut the onion into 2cm-thick wedges. Drain and rinse the chickpeas.
2. Step 2 — Bake vegetable mixture
   Put the pumpkin, onion and chickpeas on the lined tray, drizzle with 2 tsp extra virgin olive oil and season with salt and pepper. Bake for 20 mins.
3. Step 3 — Make koftas
   Meanwhile, put the beef mince, Moroccan seasoning, breadcrumbs and 1 egg in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 6 round koftas.
4. Step 4 — Bake koftas
   After the pumpkin has baked for 20 mins, put the koftas on top of the vegetable mixture and drizzle with 1 tsp extra virgin olive oil. Bake for a further 10-12 mins until the koftas are cooked through and the vegetables are tender.
5. Step 5 — Make dressing
   While the koftas are baking, put the currants in a heatproof bowl. Cover with boiling water and stand for 5 mins. Drain, then return to the bowl. Add half the sumac*, 3 tsp extra virgin olive oil, 2 tsp red wine vinegar and 2 tsp honey, season with salt and pepper and stir to combine.
6. Step 6 — Get ready to serve
   Scatter the spinach over the tray bake and drizzle with the sumac-currant dressing. Take the tray bake to the table and serve.

Allergens

Egg, Sulphites, Gluten, Wheat