We love good Beef Koftas & roasted veg bulgar wheat and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Red Wine Vinegar(ContainsSulphites)
Bulgur Wheat(ContainsCereals containing Gluten)
Chermoula Spice Mix
Greek Style Natural Yoghurt(ContainsMilk)
Water for the Bulgur
Preheat the oven to 200°C. Halve and peel the onion. Slice half of the onion as thinly as you can, and pop it into a large bowl. Add the red wine vinegar, sugar (see ingredients for amount) and a pinch of salt. Stir to combine, then set aside.
Slice the remaining onion into large wedges. Trim the carrot, then halve lengthways (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Pop the carrot and onion wedges onto a baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the cumin and toss to coat. Pick the mint leaves from their stalks and roughly chop (discard the stalks), set the mint aside.
Roast the veg on the top shelf of your oven until tender and slightly golden,18-20 mins. Turn halfway through. Meanwhile, pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur and 0.25 tsp of salt, bring back up to the boil and simmer for one minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until it’s ready to serve.
Pop the beef mince into a large mixing bowl. Add the chermoula and half the mint. Season with salt and pepper. Mix well to combine then shape the mince into 4 balls per person. IMPORTANT: Remember to wash your hands after handling raw meat!
Heat a splash of oil in a large frying pan on high heat. Once hot, add the koftas and fry until browned all over, 4-5 mins, turning regularly. Once browned all over, lower the heat to medium and cook for 8-10 mins more, turning occasionally. IMPORTANT: The koftas are cooked when no longer pink in the middle!
In the meantime, chop the tomatoes into 1cm chunks. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Add both to the bowl with the pickled onions. Add in the remaining mint and stir to combine. Once everything is ready, stir the roasted vegetables into the bulgur wheat and divide between your plates. Pop the koftas on top, the salad at the side and spoon the yoghurt all over. Dig in!