spiced turkey kofta skew­ers with bean salad

donna hay - Fresh + Light - - Summer Skewers -

1 cup (140g) salted peanuts

½ tea­spoon chilli flakes sea salt and cracked black pep­per

1 tea­spoon mixed spice

¼ cup (25g) quinoa flakes

2 ta­ble­spoons milk

500g turkey mince

1 clove gar­lic, crushed

5cm-piece ginger, finely grated

2 large flat­breads

1 ta­ble­spoon ex­tra vir­gin olive oil

8 baby gem cos (ro­maine) leaves nat­u­ral Greek-style (thick) yo­ghurt, to serve

bean salad

400g can white (can­nellini) beans, drained and rinsed 1 cup flat-leaf pars­ley leaves, chopped

2 ta­ble­spoons finely chopped chives

1 ta­ble­spoon lemon juice

1 ta­ble­spoon ex­tra vir­gin olive oil

Pre­heat oven to 220°C (425°F). Place the peanuts, chilli, salt, pep­per and half the mixed spice in a small food pro­ces­sor and process un­til finely chopped. Place on a plate and set aside.

Place the quinoa and milk in a large bowl and set aside for 5 min­utes to ab­sorb. Add the turkey, gar­lic, ginger, salt, pep­per and re­main­ing mixed spice. Stir well to com­bine. Roll 2 ta­ble­spoons of the mix­ture to make 16 pat­ties.

Press the pat­ties into the nut crumb to coat and thread the pat­ties onto 8 soaked bam­boo skew­ers. Place on a well greased large oven tray. Cook for 20–22 min­utes or un­til cooked through.

Lightly brush the flat­bread with the oil and place on an oven tray. Cook for 4–5 min­utes or un­til lightly golden and crunchy.

To make the bean salad, place the beans, pars­ley, chives, lemon juice, oil, salt and pep­per in a medium bowl and toss to com­bine.

Serve the skew­ers with the let­tuce, bean salad, flat­bread and yo­ghurt. SERVES 4.

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