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Almond Kofta Balls with Heirloom Tomato Salad

 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

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.