Spiced Lamb Koftas and Halloumi on Garlic Naans
with Chips, Houmous, Baby Gem Salad and Homemade Tzatziki
Koftas (also known as 'kofte') are a popular type of meatball style dish. Flavoured with chermoula, which is widely used in North African cuisine, these koftas are fragrant with paprika, turmeric and coriander. Served atop a garlicky naan and salad garnishes, this Middle Eastern style dish can be eaten like an open sandwich or wrapped up as a handheld kebab wrap.
The quantities provided above are averages only.
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 war 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.
Ingredients
225 grams
Halloumi
(Contains: Milk)
2 unit(s)
Garlic Clove**
1 bunch(es)
Mint
450 grams
Potatoes
2 sachet(s)
Chermoula Spice Mix
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
300 grams
Lamb Mince
1 unit(s)
Baby Cucumber
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
100 grams
Houmous
(Contains: Sesame)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tbsp
Olive Oil
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Peel and grate the garlic (or use a garlic press).
Pick the mint leaves from their stalks and finely chop (discard the stalks).
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, in a large bowl, combine half the chermoula spice mix with half the garlic and half the mint.
Mix the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) into the bowl of flavourings, then add the lamb mince. Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
While the koftas cook, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
In a medium bowl, combine the cucumber, yoghurt and the remaining mint. Season with salt and pepper. Set your tzatziki aside.
Halve the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice widthways.
Mix the remaining garlic with the olive oil (see pantry for amount). Spoon the garlic oil over the naans and place on a baking tray.
Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
Add the remaining chermoula style spice mix for the last min of frying and stir to coat the halloumi.
When the chips have 4 mins left, warm the naans in the oven for 3-4 mins.
When ready, place a garlic naan on each plate. Spread the houmous over the naans.
Top with some of the baby gem and tomatoes, then add the lamb koftas and halloumi pieces.
Spoon over the half the tzatziki.
Serve with the chips, remaining salad and remaining tzatziki on the side.
Enjoy!
