Lamb

Almond kofta balls with heirloom tomato salad

Name: Almond kofta balls with heirloom tomato salad
Yield: 4
Ingredients: 200g quinoa; 500g lamb mince; 1 garlic clove, crushed; 2 tsp garam masala, toasted; 120g almond; 40.00 ml olive oil; 150g mixed olives; 400g heirloom tomatoes, chopped; 1 bunch mint leaves, picked; Thinly sliced firm feta, to serve; Finely grated zest and juice of 1/2 an orange; Pinch of garam masala, toasted; 1/2 small garlic clove, crushed; 40.00 ml extra virgin olive oil

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by Charlotte Binns-McDonald

Feb 01, 2017

Light, refreshing and quick to make, this superfood superbowl is guaranteed to leave you feeling happy.

1 cup (200g) tricolour quinoa (we used Woolworths Macro)
500g lamb mince
1 garlic clove, crushed
2 tsp garam masala, toasted
3/4 cup (120g) roasted almonds, roughly chopped
2 tbs olive oil
150g mixed olives
400g heirloom tomatoes, chopped
1 bunch mint leaves, picked
Thinly sliced firm feta, to serve

Orange and garlic dressing

Finely grated zest and juice of 1/2 an orange
Pinch of garam masala, toasted
1/2 small garlic clove, crushed
2 tbs extra virgin olive oil

Method

1.

Cook quinoa in a saucepan of boiling water for 10 minutes or until tender. Drain.
2.

Combine mince, garlic, garam masala, 1 tsp sea salt and half the almonds in a bowl.
3.

Heat oil in a large frypan over medium-high heat.
4.

Working quickly, roll lamb mince mixture into teaspoonsized balls, dropping each into frypan as you roll. Cook, shaking pan occasionally, for 6-8 minutes until just cooked. Transfer to a large bowl and cover to keep warm.
5.

For the dressing, put all ingredients in a screw-top jar and shake until combined.
6.

Divide quinoa among serving bowls. Arrange olives, tomato and kofta on top. Drizzle with dressing and serve with mint, feta and remaining almond.