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.
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 & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||19.5 g|
|- Saturated fat||5.6 g|
|Total carbohydrates||20.7 g|
|- Total sugars||19.2 g|