Here’s a tasty idea for your next meat-free Monday. Our kofta and salad is hearty, wholesome and filling.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
2 large pieces wholemeal flatbread
1 Lebanese cucumber, peeled into ribbons
350g mixed tomatoes, thickly sliced
1 baby cos lettuce, leaves separated
400g can chickpeas, rinsed, drained
1/2 cup coriander leaves
1/2 cup mint leaves
1/3 cup (80ml) lemon juice
2 tbs extra virgin olive oil
1 tsp ground paprika
Meat-free koftas
400g pkt Herb & Sons Beef-Free Mince
1 garlic clove, crushed
1 tsp finely grated lemon rind
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the meat-free koftas, combine the mince, garlic and lemon rind with ½ tsp pepper in a large bowl. Roll 1-tbs portions of mixture into balls. Place on a baking tray.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook the koftas, turning occasionally, for 10 mins or until brown all over and heated through. Transfer to a plate. Cover with foil to keep warm.
Step 3
Meanwhile, spray the bread with olive oil spray. Cook bread on the grill for 2 mins or until toasted. Cool slightly. Break into small pieces.
Step 4
Combine the cucumber, tomato, lettuce, chickpeas, coriander and mint in a large bowl. Combine the lemon juice, oil and paprika in a small jug. Season.
Step 5
Transfer the chickpea mixture to a large serving platter. Top with the koftas and bread. Drizzle with the dressing and gently toss to combine.
Here’s a tasty idea for your next meat-free Monday. Our kofta and salad is hearty, wholesome and filling.
Method
Step 1
To make the meat-free koftas, combine the mince, garlic and lemon rind with ½ tsp pepper in a large bowl. Roll 1-tbs portions of mixture into balls. Place on a baking tray.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook the koftas, turning occasionally, for 10 mins or until brown all over and heated through. Transfer to a plate. Cover with foil to keep warm.
Step 3
Meanwhile, spray the bread with olive oil spray. Cook bread on the grill for 2 mins or until toasted. Cool slightly. Break into small pieces.
Step 4
Combine the cucumber, tomato, lettuce, chickpeas, coriander and mint in a large bowl. Combine the lemon juice, oil and paprika in a small jug. Season.
Step 5
Transfer the chickpea mixture to a large serving platter. Top with the koftas and bread. Drizzle with the dressing and gently toss to combine.
