Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 8.56 dollar
Difficulty level: 3 out of 4
23 Ingredients
Number of servings
4
For the citrus yoghurt
- 200grams Greek-style yoghurt
- 1 lemon zest
- 1 handful mint leaves, chopped
For the salad
- 1tablespoons extra virgin olive oil
- 1tablespoons Greek-style yoghurt
- 2tablespoons lemon juice
- 1teaspoons runny honey
- 1 handful mixed herbs
- 100grams baby rocket
- 1/2 small red onion, finely sliced
- 1 pomegranate, seeds
- 4 spring onions, finely chopped
- 1tablespoons mint, finely chopped
- 1tablespoons coriander, finely chopped
- 1tablespoons flat-leaf parsley, finely chopped
- 2tablespoons pistachios, finely chopped
- 1/2teaspoons ground coriander
- 1/2teaspoons ground cumin
- 1/2teaspoons cayenne pepper
- 500grams turkey mince
- 1 pinch freshly ground black pepper
- 1 pinch salt
- 10milliliter olive oil
Description
Serve with a generous portion of minted citrus yoghurt.
Method
Step 1 of 5
To make the kofte, put all the ingredients into a large bowl, season well, and mix together using your hands until completely combined. Wash your hands, leaving them a little damp, and form 12 equal-sized patties from the kofte mixture. Place them on a baking tray lined with greaseproof paper, cover them with cling film, and chill for at least 30 minutes.
Step 2 of 5
To make the citrus yoghurt, blend all the ingredients together, season well, and chill until needed.
Step 3 of 5
To make the salad, whisk the olive oil, yoghurt, lemon juice, and honey together in a salad bowl. Season well. Just before serving, toss through the prepared herbs, rocket leaves, sliced onion, and most of the pomegranate seeds.
Step 4 of 5
To cook the kofte, heat a little olive oil in a cast-iron frying pan or rigid cast-iron grill pan over a medium-high heat. Cook for 4–5minutes on each side, until the kofte are well browned and springy to the touch.
Step 5 of 5
To serve, spread a little citrus yoghurt over one side of each plate and place three kofte on top. Put the dressed salad on the other side of the plate, and scatter with a few extra pomegranate seeds. Serve immediately.
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