Middle Eastern Honey-Glazed Lamb Koftas
with Garden Salad, Roast Veggies & Garlic Dip
Plate up dinner tonight with this fragrant, Middle Eastern signature dish. These juicy koftas are packed with a flavourful, mild spice blend that pack a punch. With a finishing drizzle of garlic sauce, we rate this mouth-watering meal 4/4 stars!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
beetroot
1
white turnip
1
potato
2 clove
garlic
1
tomato
1
cucumber
1 packet
lamb mince
1 sachet
Middle Eastern Seasoning
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
Mixed Salad Leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Peel white turnip. Cut potato and turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, finely chop garlic. Roughly chop tomato and cucumber.
• In a medium bowl, combine lamb mince, Middle Eastern seasoning, garlic, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll the lamb mixture into koftas (3-4 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook koftas, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from the heat, then add the honey and turn koftas to coat.
• In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide garden salad, roast veggies and Middle Eastern honey-glazed lamb koftas between plates. • Serve with garlic dip. Enjoy!