Lamb Koftas with Yoghurt, Mint Sauce, Roasted Cauliflower and Flatbreads

This Week

9 Dec - 15 Dec

Lamb Koftas with Yoghurt, Mint Sauce, Roasted Cauliflower and Flatbreads

Middle-eastern-inspired spreads have to be some of our all-time favourites! These spiced lamb koftas are paired with crispy roasted cauliflower, fresh greens and a zesty, yoghurt and mint sauce all wrapped up in warm, buttery flatbreads.

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Meal Prep Guide

‍Prepare the cauliflower (store in an airtight container in the fridge).

Cut one head of cauliflower into bite-sized florets.

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Make the yoghurt and mint sauce (store in an airtight container in the fridge).

Ingredients:

⅔ cup greek yoghurt
½ cup mint (finely chopped)
½ lemon (juice)
1 small garlic clove (crushed)

‍Method:

Add all the ingredients into a small bowl and mix well to combine.

‍Prepare the koftas (store in an airtight container in the fridge).

‍Ingredients:

500g lamb mince
1 small onion (grated)
⅓ cup mint (finely chopped)
⅓ cup parsley (finely chopped)
2 Tbsp pine nuts (toasted and roughly chopped)
¼ cup breadcrumbs
2 tsp ground cumin
2 tsp ground coriander
½ tsp cinnamon
Salt and pepper

Method:

Add all the ingredients to a mixing bowl and mix well to combine. We find it best to do this with our hands. Once combined roll into koftas.

Tips

‍Tips

This meal has a lot of elements but don’t be overwhelmed – everything is super simple to make.
Roasted cauliflower is best when it’s super crispy on the outside but not overcooked. To achieve this, you want to cook it at a high heat, don’t overcrowd the tray and don’t use baking paper as you want the direct heat from the tray straight onto the florets.
To roll the flat breads you can use a roll pin, jars or even a bottle of wine.

Shortucts

If you’re short on time you can use store-bought flatbreads or pita bread.

Shortcuts

Protein

For a vegetarian option swap out the koftas for pan-fried halloumi or our Baked Falafels.
Swap out the lamb mince for beef mince.

Other

For a lighter option you can turn this into a salad – just double the amount of lettuce and add a little more olive oil and lemon juice to the dressing.
Swap out the flatbreads for store-bought pita bread or flatbreads.

Ingredients

Roasted cauliflower

1 cauliflower (cut into florets)
3 Tbsp tahini
1 Tbsp toasted sesame seeds (optional)

Lamb koftas

500g lamb mince
1 small onion (grated)
⅓ cup mint (finely chopped)
⅓ cup parsley (finely chopped)
2 Tbsp pine nuts (toasted and roughly chopped)
¼ cup breadcrumbs
2 tsp ground cumin
2 tsp ground coriander
½ tsp cinnamon
Salt and pepper
Olive oil (for cooking)

Yoghurt, mint Sauce

⅔ cup greek yoghurt
½ cup mint (finely chopped)
½ lemon (juice)
1 small garlic clove (crushed)

Flatbreads

2 cups flour
1 cup greek yoghurt
1 Tbsp olive oil
2 tsp baking powder
Pinch of salt
Melted butter or olive oil (for cooking)

Greens

60g mixed lettuce (½ bag)
1 cup coriander (roughly torn)
2 Tbsp olive oil
½ lemon (juice)

Method

Preheat the oven to 200 degrees fan bake.
Then start preparing the dough for the flatbreads. Add all the ingredients to a mixing bowl and mix together with a spoon. Once combined, use your hands to mix further before removing the dough from the bowl and pop on a floured surface.
‍
Knead for a few minutes to bring it all together -forming a large ball. Set aside on the bench to rest while you prepare everything else.
Once the oven has come to temperature add the cauliflower to a baking tray, drizzle over a generous amount of olive oil, season with salt and pepper and toss well; pop in the oven to roast for 25-30 minutes until golden brown and crispy.

To make the koftas, add all the ingredients to a mixing bowl and mix well to combine. We find it best to do this with our hands. Roll the koftas into ovals slightly bigger than your thumb, then pop them in the fridge until it’s time to cook them.
To make the yoghurt, and mint sauce add all the ingredients into a small bowl and mix well to combine.
Cut the flatbread dough into 4-6 even-sized pieces (depending on the size you’d like). Roll each piece out as thin as you can without them breaking.

Move on to cooking the koftas. Add olive oil to a large frying pan or griddle over high heat, add koftas and cook for 3-4 mins each side, or cook through to your liking and brown on all sides. Set aside to rest.
While the koftas are resting you can cook the flatbreads. Heat a large pan over medium heat. Brush one side of the flatbread with melted butter or a little olive oil. Place oiled side down in the pan and cook for a minute or until they are nicely browned, brush the other side with a little more butter or olive oil and flip, cook for another minute or so.
Drizzle the tahini over the roasted cauliflower and sprinkle over the sesame seeds (if using).

Time to assemble the flatbreads! Add a generous amount of the yoghurt sauce to the base of the flatbread, then add some greens, a couple of koftas, and some roasted cauliflower.

Variations

Protein

For a vegetarian option swap out the koftas for pan-fried halloumi or our Baked Falafels.
Swap out the lamb mince for beef mince.

Other

For a lighter option you can turn this into a salad – just double the amount of lettuce and add a little more olive oil and lemon juice to the dressing.
Swap out the flatbreads for store-bought pita bread or flatbreads.