CHICKPEA KOFTA WITH HARISSA YOGURT

PREP AND COOK TIME 1 HOUR | SERVES 4

INGREDIENTS

2 corn cobs (800g), trimmed, husks and silks removed

4 tbsp olive oil

80g finely chopped brown onion

3 tsp Moroccan seasoning

800g canned chickpeas, drained, rinsed and mashed

1 egg, lightly beaten

35g plain flour

4 tbsp finely chopped coriander

4 tbsp finely chopped mint

16 baby cos lettuce leaves

130g Lebanese cucumber, peeled lengthways into ribbons

200g tomato, halved

HARISSA YOGURT

280g greek-style yogurt

2 tsp harissa paste

1 tsp honey

½ tsp ground cumin

METHOD

Brush corn with a little of the oil; season. Cook corn cobs on a heated oiled grill plate over medium heat, turning occasionally for 15 mins or until charred and tender. When cool enough to handle, cut kernels from the cobs; place in a large bowl. Meanwhile, preheat oven to 200°C. Heat 2 tsp oil in a small frying pan over medium heat; cook onion, stirring occasionally, for 5 mins or until soft. Add Moroccan seasoning; cook, stirring, for a minute or until fragrant. Transfer mixture to bowl with corn; add chickpeas, then mash coarsely. Stir in egg, flour and herbs; season. Shape mixture into 16 koftas; place on a tray. Heat remaining oil in the same pan; cook kofta, in batches, over medium heat, turning occasionally, for 5 mins or until golden. Transfer to oven tray. Bake for 10 minutes or until cooked through. To make harissa yogurt, mix together all ingredients. Serve kofta in lettuce leaves with cucumber and tomato, drizzled with harissa yogurt.