lamb kofta with pomegranate and tomato salad
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
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.