LAMB KOFTAS WITH ROAST VEGIE SALAD

SERVES 4 PREP 30 MINS COOK 50 MINS

• 500g lamb mince

• 2 tbsp white wine

• 1 tbsp Greek seasoning

• 2 cloves garlic, crushed

• 1 tbsp olive oil

• pita bread, Greek yoghurt and lemon wedges, to serve

ROAST VEGIE SALAD

• ½ head cauliflower, cut into florets

• 400g sweet potato, chopped

• 1 capsicum, seeded, sliced

• 1 red onion, cut into wedges

• 2 tbsp olive oil

• 100g green beans, trimmed

• ½ bunch parsley leaves

1 Preheat oven to 180°C.

2 SALAD Combine cauliflower, sweet potato, capsicum and onion in a large roasting pan. Toss in oil and season. Bake 35 mins until vegetables are tender and golden brown. Add beans to pan and roast a further 5 mins.

3 In a large bowl, combine mince, wine, seasoning and garlic. Season and mix. Shape into 12 even log-shaped portions and mould around skewers. Chill until required.

4 Heat oil on medium and cook skewers 10-12 mins, turning, until cooked.

5 Serve lamb skewers with vegie salad. Accompany with pita bread, yoghurt and lemon wedges.