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Lamb kofte with roasted pumpkin, lemon and rocket salad

Main Meals (Dinners)
4 peopleServes
Prep   30 min
Cook   25 min

These kofte are made from minced lamb formed into a long, torpedo shape, which are quickly fried before being baked in the oven, then served with a hearty salad for dinner.

  • Lamb mince, 800 g
  • Onion, any type, 1 small, peeled and grated
  • Allspice, ¾ teaspoon(s)
  • Italian parsley, 2½ tablespoon(s), finely chopped
  • Olive oil, 1 tablespoon(s)
  • Pumpkin, any type, 400 g, peeled, seeded and cut into 1cm thick slices
  • Rocket, any type, 1 bunch(s)
  • Tomato, semi-dried without oil, 75 g, well-drained
  • Greek yoghurt, low fat, 250 g
  • Lemon zest, 2 teaspoon(s), finely grated
  • Lemon juice, 1½ tablespoon(s)
  • Cherry tomatoes, 250 g, yellow teardrop


Preheat the oven to 180°C.

Combine the minced lamb, onion, allspice and parsley in a bowl and season to taste. Using your hands, knead the mixture for 4 to 5 minutes or until smooth. Take handfuls of the mixture and form into torpedo shapes about 9 cm long.

Heat the olive oil in a large ovenproof non-stick frying pan over medium heat. Add the kofte and cook, turning often, for 5 minutes or until cooked through. Transfer to a baking dish, place in the oven and bake for 20 minutes.

Meanwhile, place the pumpkin in the reserved frying pan, then transfer to the oven and bake for 20 minutes or until tender. Transfer the pumpkin to a large bowl, add the rocket, tomato and semi-dried tomatoes and combine well. Divide among plates, then place the kofte on top.

Combine the yoghurt, lemon zest and juice in a small bowl, then drizzle this dressing over the salad and kofte and serve immediately.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Healthy Fats & Oils1
Protein50.3 g
Total fat19.5 g
- Saturated fat5.6 g
Total carbohydrates20.7 g
- Total sugars19.2 g
Fibre7 g
Sodium210 mg

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