Lamb Koftas:
500 g lamb mince
1 small onion, peeled and finely chopped
1 tsp cumin
1 tsp ground coriander
½ tsp garlic salt
½ tsp dried mint or 1 tbsp fresh mint, finely chopped
¼ tsp chilli flakes
¼ tsp cinnamon
¼ tsp black pepper
1 tbsp olive oil
Jewelled freekeh and feta salad:
400 g cooked freekeh*
1 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
Small bunch parsley, finely chopped
½ small red onion, peeled and finely chopped
8 cherry tomatoes, quartered
8 radishes, finely chopped
Seeds from 1 pomegranate
100 g feta, crumbled
Allergens highlighted in bold.
Preheat the oven to CircoTherm® 190°C. Line a baking tray with baking parchment.
In a bowl, place the lamb mince, onion, cumin, coriander, garlic salt, mint, chilli flakes, cinnamon and black pepper. Mix together to combine, then shape into 12 meatballs.
Take 4 skewers and place 3 meatballs on each skewer. Place the skewers on the prepared baking tray and brush with the oil. Place in the oven for 15-20 minutes until cooked throughout.
Meanwhile, in a large bowl, mix together the cooked freekeh, lemon juice, olive oil, salt, pepper, parsley, red onion, tomatoes, radishes and pomegranate. Divide between 4 plates and sprinkle on the crumbled feta.
Remove the lamb koftas from the oven when cooked and place one skewer on each plate. Serve immediately.
*If using dried freekeh, boil 200g in one litre of water with 1 tsp of salt for 20 minutes, then drain and cool.
NEFF CircoTherm® - cook a three course meal at once with no intermingling of flavours
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