Lamb koftas with roasted peppers and raita
20 MINUTES | SERVES 4 | EASY | LC
spray oil flour tortillas 4 medium
black beans 400g tin, rinsed and drained red onion Ω, finely diced
plum tomatoes 2, ripe
avocado 1, diced
red pepper Ω, diced
Little Gem 1, cut into chunky pieces red chilli Ω, finely chopped
limes 2, 1 zested and 2 juiced
extra-virgin olive oil 2 tsp sea salt flakes coriander a bunch, leaves torn cress 1 punnet, snipped Tabasco a few dashes (optional)
• Heat the oven to 200C/fan 180C/gas 6. Turn a large muffin tin upside down and spray lightly with oil. Push a tortilla into the gaps between the muffin holes, to make a bowl shape. Repeat with the remaining tortillas and bake for 8-10 minutes or until crisp and brown at the edges. Transfer to a wire rack to cool.
• Put the beans, red onion, tomatoes, avocado, red pepper, Little Gem and chilli in a large bowl and toss with the lime juice and zest, olive oil and some sea salt flakes. Tear in the coriander, add the cress and toss lightly again.
• Spoon between the tortilla bowls and serve with Tabasco, if you like.
PER SERVING 312 KCALS | FAT 11.9G | SATURATES 2.9G CARBS 35.9G | SUGARS 5.4G | FIBRE 9.3G PROTEIN 10.9G | SALT 0.9G Lamb koftas with roasted peppers and raita 45 MINUTES + CHILLING | SERVES 4 | EASY | LC lean lamb mince 400g dried mint 1 tsp ground cumin Ω tsp ground coriander Ω tsp red peppers 2, cut into strips red onion 1, cut into thin wedges olive oil 2 tsp cherry tomatoes 400g flatbreads 4, to serve rocket to serve lemon Ω, wedged to serve RAITA greek yogurt 3 tbsp cucumber Ω, seeded and grated garlic Ω clove, crushed mint Ω a small bunch, leaves stripped and chopped
lemon Ω, juiced
• Heat the oven to 220C/fan 200C/gas 7. Mix together the lamb mince, dried mint and spices with lots of seasoning. Shape 8 sausage-shaped koftas around 4 metal kebab skewers, put onto a baking tray and chill for 15 minutes.
• Toss the peppers and onion with the olive oil and some seasoning, tip onto a baking tray and roast for 5 minutes. Add the koftas and cherry tomatoes to the tray and roast for 20 minutes or until the koftas are cooked through.
• Meanwhile, mix the yogurt, cucumber, garlic, mint and some seasoning with the lemon juice.
• Carefully remove the kebabs from the skewers and serve in a flatbread with the roasted veg, a little rocket, lemon wedges and a good spoon of the raita.
PER SERVING 297 KCALS | FAT 14.6G | SATURATES 5.8G CARBS 12G | SUGARS 10.5G | FIBRE 4.8G PROTEIN 27G | SALT 0.3G