Almond Kofta Balls with Heirloom Tomato Salad

AuthorGeo FoodsCategory

Ingredients

 1 cup tricolour quinoa
 500 g lamb mince
 1 garlic clove
 2 tsp garam masala
 120 g roasted almonds
 2 tbsp tablespoons olive oil
 150 g mixed olives
 400 g heirloom tomatoes
 1 bunch mint leaves
 Firm feta, to serve
For Orange and Garlic Dressing
  Finely grated zest and juice of an orange
 Pinch of garam masala
 1 garlic clove
 2 tbsp tablespoons olive oil

Preparation

1

Cook quinoa in a saucepan of boiling water for 10 minutes or until tender. Drain. Combine mince, garlic, garam masala, one teaspoon sea salt and half the almonds in a bowl. Heat the oil in a fry pan over medium-high heat. Working quickly, roll the lamb mince mixture into teaspoon-sized balls, dropping each into fry pan as you roll. Cook, shaking the pan occasionally, until just cooked. Transfer to a bowl and cover to keep warm. For the dressing, put all ingredients in a screw-top jar and shake until combined. Divide quinoa among serving bowls. Arrange olives, tomato and kofta on the top. Drizzle with dressing and serve with mint, feta and remaining almonds.

Related Recipes

Ingredients

 1 cup tricolour quinoa
 500 g lamb mince
 1 garlic clove
 2 tsp garam masala
 120 g roasted almonds
 2 tbsp tablespoons olive oil
 150 g mixed olives
 400 g heirloom tomatoes
 1 bunch mint leaves
 Firm feta, to serve
For Orange and Garlic Dressing
  Finely grated zest and juice of an orange
 Pinch of garam masala
 1 garlic clove
 2 tbsp tablespoons olive oil

Directions

1

Cook quinoa in a saucepan of boiling water for 10 minutes or until tender. Drain. Combine mince, garlic, garam masala, one teaspoon sea salt and half the almonds in a bowl. Heat the oil in a fry pan over medium-high heat. Working quickly, roll the lamb mince mixture into teaspoon-sized balls, dropping each into fry pan as you roll. Cook, shaking the pan occasionally, until just cooked. Transfer to a bowl and cover to keep warm. For the dressing, put all ingredients in a screw-top jar and shake until combined. Divide quinoa among serving bowls. Arrange olives, tomato and kofta on the top. Drizzle with dressing and serve with mint, feta and remaining almonds.

Almond Kofta Balls with Heirloom Tomato Salad

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