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Ottolenghi's Lamb Kofta with Corn, Zucchini & Roasted Carrot Salad and Homemade Hummus
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Lamb Kofta slightly adapted from Yotam Ottolenghi in the Guardian
Servings: 6
Author: Claudia Brick
Ingredients
Lamb Kofta
  • 800 g minced lamb
  • 1 small white onion , finely chopped
  • 2 large garlic cloves , crushed
  • 50 g toasted pinenuts (optional)
  • large handful flat-leaf parsley , finely chopped
  • 1 medium-hot red chilli , deseeded and finely chopped
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons salt
  • liberal ground black pepper
  • pita bread to serve , toasted
Corn, Zucchini and Roasted Carrot Salad
  • 700 g carrots
  • 4 x corn cobs
  • 3 zucchini
  • 1 cup coriander , roughly chopped
  • 1/2 cup mint leaves , torn
  • 50-100 g feta
  • olive oil , salt & pepper for cooking
Dressing for salad:
  • 2-3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
Homemade hummus
  • 1 x 400g can chickpeas
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1 clove of garlic , crushed
  • juice of 1/2 lemon
  • salt to taste
  • ice cold water to thin to desired consistency
Instructions
Lamb Kofta
  1. Put all the kofta ingredients into a large bowl and use your hands to mix everything together. Shape into small ovals (60-80g each) and press mixture together firmly to ensure the kofta keep their shape.
  2. When the salad and hummus are ready and you are just about ready to serve, heat a tablespoon or two of olive oil in a large fry pan (or a barbecue flat-plate) and sear the kofta on all sides until golden brown and cooked through - normally 6-8 minutes. If the pan isn’t big enough for the kofta to be in a single layer, do this in batches. Serve immediately with toasted pita bread.
Corn, Zucchini and Roasted Carrot Salad
  1. Bring a large pot of water to the boil (large enough to fit the corn in).
  2. Preheat the oven to 200°C and line an oven tray with baking paper. Cut the carrots into wedges and toss with olive oil and a liberal grind of salt and pepper (see photo). Lay out on baking tray in a single layer and roast for 20-30 minutes or until nearly tender.
  3. Husk the corn and cook in the boiling water for 6 minutes. Remove to cool. When cool, cut the corn off the cobs with a sharp knife.
  4. Heat a medium fry pan over high heat with a tablespoon of olive oil. Cut the zucchini length-ways into stripes and fry for a few minutes on each side until golden-brown. This can also be easily done on the barbecue.
  5. Mix together the ingredients for the dressing in a small bowl or mug. Taste to adjust seasoning.
  6. In a large bowl, combine the coriander, mint, feta, roasted carrots, corn and zucchini. Add the dressing and toss gently to combine.
Homemade Hummus
  1. Pour the contents of the chickpea can (liquid included), into a micro-wave safe bowl. Microwave for 1.5 minutes. Drain. At this point, if you want to make your hummus SUPER smooth, peel most of the skins off the chickpeas between your fingers. (this is totally optional - hummus is still amazing leaving them on, and much faster!)
  2. In a food processor, blitz the tahini, lemon juice, olive oil and garlic. Add the chickpeas and process until a thick, smooth paste forms - this may take a few minutes. Add the iced water, a tablespoon at a time, until it reaches your desired consistency. Remember that if the hummus is going to be left to sit for a while, it will start to thicken - so err towards the slightly thinner side. Taste and season with salt and more lemon if needed.