Beetroot Kofta Bowls

I love the versatility of bowl food and once these flavour-packed kofta are cooked, it’s open season on what additions can be added.

2 tablespoons olive oil 1 onion, finely chopped 2 cloves of garlic, crushed 2 medium, raw beetroot grated 2 medium zucchini, grated 2 teaspoons ground cumin

1 teaspoon caraway seeds, toasted, optional

400-gram tin chickpeas, drained and rinsed

SERVING SUGGESTIONS

1½ cups fresh breadcrumbs

3 tablespoons crunchy peanut or cashew nut butter

1 large egg yolk, size 7 egg

big handful coriander, roughly chopped

sea salt and ground pepper

serving suggestions listed below

Heat the oil in a large sauté pan and cook the onion until soft.

Add the garlic, grated vegetables and spices and cook over a medium heat for 10 minutes. Tip on to a large plate and spread out to cool.

Place the chickpeas, breadcrumbs, nut butter, egg yolk and the coriander in a food processor and season generously. Process until well combined but still with a little texture.

Tip into a large bowl and mix through the cooled vegetables.

Form into walnut-sized balls, place on a tray and chill for 20 minutes or up to two days covered in the fridge. (I get about 20 balls.)

Heat a little oil in a sauté pan over a medium heat and cook the kofta in batches for 2–3 minutes each side.

To serve: Select from the following to make your perfect bowl. Serves 4 Grains: Brown rice, quinoa, barley, wild rice, lentils, couscous, bulgur wheat.

Salad/vegetables: Avocado, tomatoes, snowpeas, radishes, roasted veg, cucumber, pickled chillis, rocket, cos, watercress, baby spinach.

Crunch: Toasted seeds and nuts, croutons, puffed grains.

Extras: Hummus, tzatziki, yoghurt, pesto, babaganoush.