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Warm Lamb Kofta Salad Recipe by Kathryn Bruton

lamb salad recipe

This salad recipe is one that no one will want to share, so get in there quick! A perfect lunch recipe for the family.

Serves 4

Ingredients:

Lamb Kofta
325g lamb shoulder or neck fillet, minced
4 thyme sprigs, leaves picked
zest of 1/2 lemon
1 garlic clove, finely grated or chopped
1 tsp sumac powder
1/4 tsp mild chilli powder
1/4 tsp ground cumin
1/4 tsp ground coriander
3/4 tsp pomegranate molasses
Generous pinch of salt and freshly ground black pepper
2 tbsp olive oil

Salad
80g mixed leaves
40g flat-leaf parsley, leaves picked
40g mint, leaves picked
Juice of 1/2 lemon
Onions, or 1 small red onion, sliced into rings and mixed with juice of
1/2 lemon

1/4 jar Sweet Pickled Red
2 red onions
230ml cider vinegar
50g sugar
3/4 tbsp black peppercorns
3 dried chillies
4 thyme sprigs

Sumac, Chilli and Lemon Yogurt Dressing
60ml natural yogurt
1/2 tbsp olive oil
zest and juice of 1/2 lemon
11/2 tsp sumac
1/2 tsp mild chilli powder
Salt and freshly ground black peppe

Equipment
500ml sterilised Kilner or preserving jar

Method:

Lamb Kofta
1. Soak 4 wooden skewers in water for 20 minutes.
2. In a medium bowl, mix the kofta ingredients together, except the oil, so that the flavours are evenly distributed.
3. Divide the mixture into four, and mould onto skewers in a long, thin sausage-like shape. This step can be done in advance. Refrigerate for 30 minutes before cooking to allow the meat to firm up.
4. When ready, coat a griddle or frying pan with the olive oil and place over a high heat.
5. When very hot, add the skewers and cook for about 8 minutes, turning so that all sides get nicely browned. Allow the koftas to rest while you prepare the rest of the salad.

Salad
1. Toss the mixed leaves, parsley and mint with the lemon juice, 1 tablespoon of the dressing and a generous pinch of salt and pepper.
2. Serve with the koftas, pickled red onions and the remaining dressing in a bowl for everyone to drizzle over their salad.

1/4 jar Sweet Pickled Red
1. Peel, halve and slice the red onions as thinly as possible (use the slicer attachment of a food-processor or mandolin if you have one) and place in a sterilised jar.
2. Heat the remaining ingredients in a small saucepan until almost boiling.
3. Stir gently to dissolve the sugar, then remove from the heat and allow to cool completely.
4. Pour over the onions and leave for 2 or 3 days before using. Refrigerate once opened. They will keep for up to 4 weeks once opened.

Sumac, Chilli and Lemon Yogurt Dressing
1. Mix all the ingredients together and season to taste.

Tips:
If you are in an organised mood, like I am every now and again, make double or triple the kofta mixture and freeze it.
These kofta are a great standby to have in your freezer, especially in summer months, when they are amazing on the barbecue! Rosemary stalks make for great skewers – simply remove all of the leaves except for those at the top.

Warmb Lamb Kofta Salad Recipe

RECIPE FROM SKINNY SALADS BY KATHRYN BRUTON

Skinny_Salads_front Kathryn is an Irish food writer and stylist living in London. She has spent the best part of ten years working in the food industry, and her cookbooks reflect her experience. Kathryn’s ambition is to create enticing, unusual and exciting recipes that are high in nutrition and low in calories. In Skinny Salads there is 80 flavour-packed recipes and each recipe has less then 300 calories. Ranging from gloriously green to gluten and dairy-free, vegetarian and vegan recipes there is something for everyone.

Taken from Skinny Salads by Kathryn Burton published by Kyle Books, photography by Laura Edwards

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