The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Juicy Beef Koftas with Squash & Quinoa Salad
Whisk the fam off to sun-drenched shores with this Middle Eastern-inspired spin on koftas, featuring grass-fed British beef. We serve with vitamin A-rich butternut squash chunks and spoonfuls of coriander-studded coconut yoghurt and rose harissa dressing.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 1 small butternut squash
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 80g rocket
- 2 pepper
- 80g quinoa (quinoa (100%))
- 2 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 2 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 1 handful of fresh coriander
- 3 garlic clove
- 110g baby tomatoes
- 25g honey (use half)
- 4 skewers
- 500g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 525
Protein: 32g
Carbs: 38g
Fat: 29g
Juicy Beef Koftas with Squash & Quinoa Salad
Whisk the fam off to sun-drenched shores with this Middle Eastern-inspired spin on koftas, featuring grass-fed British beef. We serve with vitamin A-rich butternut squash chunks and spoonfuls of coriander-studded coconut yoghurt and rose harissa dressing.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Peel and cut the squash and cut into 1cm thick slices, discarding the seeds. Place the squash on one side of a large baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15 mins.
- Make the coriander yoghurt; roughly chop the coriander. Place the yoghurt, half the coriander and 2 tbsp water in a small bowl and mix. In a separate bowl, mix the harissa with half the honey. Roughly chop the peppers.
- Make the koftas; finely chop or crush the garlic. In a bowl, combine the beef, garlic, spice mix, remaining coriander, a pinch of sea salt and black pepper. Mix and mould evenly onto the skewers into kofta shapes.
- Heat a frying pan with 1 tbsp oil on medium-high heat. Add the koftas and cook for 2-3 mins, per side, until golden. Transfer to an ovenproof dish with the peppers and bake for 8-10 mins, until cooked through.
- Make the salad; halve the tomatoes. Add the roasted squash and peppers to a bowl with the cooked quinoa, rocket and tomatoes. Season with sea salt and black pepper and toss to combine.
- Serve the koftas with the salad, harissa dressing and coriander yoghurt.
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