Lamb Koftas with Roast Beetroot and Helda Bean Bulgur
Ingredients
500 g of lamb mince
2 tsp of ground coriander
2 tsp of ground cumin
2 pinches of chilli flakes
1 bunch of of flat-leaf parsley, finely chopped, plus extra to serve
800 g of raw beetroot, scrubbed and quartered, smaller ones halved
2 tbsp of olive oil, plus extra for brushing
180 g of helda beans, topped and tailed
250 g of bulgur wheat
0.5 small bunch of mint, finely chopped, plus extra to serve
60 g of tahini
1 lemon, juiced
1 garlic clove, crushed
1 tbsp of za’atar (optional)
4 servings
Calories~938 kcal
Protein~43 g
Carbs~83 g
Fat~50 g
Fiber~18 g
Sugar~16 g
Total recipe
Calories~3,750 kcal
Protein~170 g
Carbs~330 g
Fat~200 g
Fiber~70 g
Sugar~65 g
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the mince in a bowl with 1 tsp salt, spices, chilli flakes and half the parsley. Use your hands to combine, then shape into 8 fat oval sausages. Lightly flatten, then chill the koftas until you’re ready to cook them.
Step 2
Toss the beetroot with 1tbsp of the oil and some seasoning. Roast for 25-30 mins, until tender with a slight bite.
Step 3
Meanwhile, bring a pan of salted water to the boil. Cook the helda beans for 3 mins; drain and set aside. Cook the bulgur wheat as per pack instructions; season. Place in a bowl with the remaining oil, beetroot, helda beans, mint and remaining parsley; set aside.
Step 4
Whisk the tahini, lemon juice, garlic and some salt into a smooth dressing. Add 1-2tbsp warm water to loosen.
Step 5
Heat a griddle pan over a high heat. Brush the koftas with oil; reduce the heat to medium. Cook for 5 mins on each side.
Step 6
Tip the bulgur mixture onto a platter, top with the koftas and serve with the dressing to drizzle over. Scatter with the extra parsley and mint, then the za’atar, if using. Leftovers will keep, covered, in the fridge for up to 2 days.
