Beef Koftas and roasted vegetable bulgar wheat
with cucumber, pickled onion and tomato salad with yogurt
- Sulphites
- Milk
- May contain traces of allergens
- Celery
Ingredients
240 grams
British Beef Mince
100 grams
Bulgur Wheat
1 pot(s)
Chermoula Spice Mix
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Medium Tomato
2 unit(s)
Carrot
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 bunch(es)
Mint
1 unit(s)
Red Onion
1 tsp
Ground Cumin
½ unit(s)
Cucumber
(May contain traces of: Celery)
Not included in your delivery
½ tsp
Sugar
200 milliliter(s)
Water for the Bulgur
Nutritional information
Instructions
Preheat the oven to 200 degrees. 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. If you don't like raw onion, just skip to the next step and use the whole thing!
Slice the remaining onion into large wedges. Trim the carrot, then halve lengthways [no need to peel]. Cut into 1 cm wide batons. Pop the carrot and onion wedges onto a baking tray with a drizzle of oil, a pinch of salt and pepper. Sprinkle over the cumin and toss to coat. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Pop the tray with the veggies onto the top shelf of the oven. Cook until softened and charred, 15-20 mins. Turn halfway through. Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Pop the beef mince into a large mixing bowl. Add the chermoula, half the mint and a good pinch of salt and pepper. Mix well to combine then shape the mince into 3 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, turn regularly. Once browned all over, lower the heat to medium and cook for 13-15 mins more, turn occasionally. IMPORTANT: The koftas are cooked when no longer pink in the middle!
In the meantime, chop the tomatoes into 1 cm 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 yogurt all over. Dig in!
