Mint and parsley kofta with tomato and white bean salad

Laced with parsley and mint, these lamb koftas make a delicious meal when paired with a yoghurt sauce and tomato and white bean salad.

Mint and parsley kofta with tomato, white bean salad and pita bread

Serves

4

Prep

15m

Cooking

15m

Ingredients

  • 500g Coles Australian Lamb Mince
  • 2 tbs finely chopped flat-leaf parsley
  • 1/3 cup finely chopped mint
  • 2 1/4 tsp ground cumin
  • 2/3 cup (190g) Greek-style natural yoghurt
  • 1 tbs apple cider vinegar
  • 1/3 cup (80ml) olive oil
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 cup flat-leaf parsley leaves
  • 250g vine-ripened cherry tomatoes, halved or whole
  • 3 large pieces pita bread

Method

STEP 1

Combine the mince, chopped parsley, half the mint and 2 tsp of the cumin in a large bowl. Season. Divide into 12 even portions. Roll each portion into a 5cm log. Place koftas in the fridge for 5 mins to develop the flavours.

STEP 2

Meanwhile, combine the yoghurt and the remaining mint and cumin in a bowl. Season. Whisk vinegar and 1/4 cup (60ml) oil in a separate bowl. Season. Add the beans, parsley leaves and tomato. Toss to combine. Season.

STEP 3

Heat a barbecue grill or chargrill on medium. Brush koftas with some of the remaining oil. Cook, turning occasionally, for 10 mins or until cooked through. Transfer to a plate. Brush the bread with the remaining oil. Cook on the grill for 1 min each side or until golden and crisp. Break into pieces. Serve with the koftas, salad and yoghurt mixture.

Serve with lemon wedges.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar

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.