lamb kofta with pome­gran­ate and tomato salad

donna hay - - MAIN SALADS -

lamb kofta with pome­gran­ate and tomato salad 500g heir­loom cherry toma­toes, halved 1 tea­spoon finely grated lemon rind 2 ta­ble­spoons pome­gran­ate mo­lasses 2 pomegranates, seeds re­moved sea salt and cracked black pep­per 1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra to serve hum­mus, to serve 1 cup Greek basil leaves, to serve

lamb kof­tas

500g lamb mince ½ cup (60g) pit­ted green olives, finely chopped ½ tea­spoon ras el hanout 2 green onions (scal­lions), finely chopped 2 ta­ble­spoons finely chopped oregano leaves sea salt and cracked black pep­per To make the lamb kof­tas, place the lamb, olive, ras el hanout, onion, oregano, salt and pep­per in a large bowl and mix well to com­bine. Roll tea­spoons of the mix­ture into balls. Set aside.

Place the tomato, lemon rind, mo­lasses, pome­gran­ate seeds, salt and pep­per in a large bowl and toss to com­bine.

Heat the oil in a large non-stick fry­ing pan over high heat. Add the kof­tas, in batches, and cook, turn­ing oc­ca­sion­ally, for 6–8 min­utes or un­til golden and cooked through.

Spoon the hum­mus onto plates and top with the tomato salad and kof­tas. Driz­zle with the ex­tra oil, top with basil and sprin­kle with pep­per to serve. SERVES 4–6. car­damom and turmeric chicken and cous­cous salad ¼ tea­spoon ground turmeric 1 ta­ble­spoon ground co­rian­der 1 tea­spoon ground cumin 6 car­damom pods, crushed 2 cloves gar­lic, crushed 4 cin­na­mon sticks sea salt and cracked black pep­per 4 chicken thigh fil­lets (about 650g), skin on 2 ta­ble­spoons ex­tra vir­gin olive oil 1 onion, thinly sliced 1 cup (180g) Is­raeli cous­cous 2½ cups (625ml) wa­ter ½ cup (100g) in­stant cous­cous ¼ cup (35g) pis­ta­chios, chopped 2 green onions (scal­lions), thinly sliced 2 Le­banese cu­cum­bers, thinly sliced 2 cups wood­land sor­rel leaves or wa­ter­cress sprigs lime wedges, to serve Place the turmeric, co­rian­der, cumin, car­damom, gar­lic, cin­na­mon, salt and pep­per in a large bowl and mix to com­bine. Add the chicken and toss to coat. Set aside for 15 min­utes to mar­i­nate.

Heat a large non-stick fry­ing pan over high heat. Add the chicken, skin-side down, and cook for 8 min­utes. Turn and cook for a fur­ther 6 min­utes or un­til golden and cooked through. Re­move, cover loosely with alu­minium foil and set aside. Add the oil and onion to the pan and cook for 3 min­utes or un­til golden and start­ing to caramelise. Add the Is­raeli cous­cous and wa­ter, cover with a lid, re­duce heat to low and cook for 7 min­utes. Sprin­kle over the in­stant cous­cous, cover with a lid, re­move from the heat and set aside for 5 min­utes or un­til the wa­ter is ab­sorbed. Add the pis­ta­chio and green onion. Us­ing a fork, fluff the cous­cous. Slice the chicken and serve with the cous­cous, cu­cum­ber, sor­rel lime, salt and pep­per. SERVES 4.

Fra­grant spices wind their way through each of th­ese out­stand­ing sal­ads, mes­meris­ing in sim­ple dress­ings, mari­nades and more. Each

beau­ti­fully rus­tic dish is fin­ished with a flurry of up­lift­ing herbs and fresh­ness, seal­ing the deal on the best sal­ads of the sea­son.

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