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Beef Koftas with Verbena Harissa Roasted Celeriac
Who knew it was this easy to make koftas at home? These use Middle Eastern-spiced grass-fed British beef mince and harissa to make crispy juicy koftas. Pair with a leafy lentil salad, studded with tender cubes of roasted celeriac. Pickled sumac shallot rings for zing.
Prep in 10
High protein
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 240g black beluga lentils (drained)
- 1 tbsp apple cider vinegar
- 300g beef mince (british beef mince (10% fat))
- 40g mixed salad leaves
- 2 tbsp green harissa paste (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons, Coriander (IQF), DIJON MUSTARD, Rubbed Parsley, Crushed Chillies, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Lemon Peel Powder, Black Pepper, Oregano, Citric Acid)
- 1 handful of fresh flat-leaf parsley
- 20g flaked almonds (Nuts)
- 1 unwaxed lemon
- 400g celeriac (Celery)
- 1 tbsp Mindful Chef Middle Eastern spice mix (Roasted Cumin, Roasted Coriander, Cinnamon)
- 1 tsp sumac
- 110g baby plum tomatoes
- 2 shallot
Nutritional Information
Calories: 620
Protein: 48g
Carbs: 34g
Fat: 32g
Ingredients
- 1 unwaxed lemon (use half)
- 2 tbsp green harissa paste (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons, Coriander (IQF), DIJON MUSTARD, Rubbed Parsley, Crushed Chillies, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Lemon Peel Powder, Black Pepper, Oregano, Citric Acid)
- 20g flaked almonds (use half) (Nuts)
- 110g baby plum tomatoes (use half)
- 400g celeriac (use half) (Celery)
- 2 shallot
- 1 tbsp apple cider vinegar (use half)
- 1 tsp sumac (use half)
- 40g mixed salad leaves (use half)
- 1 tbsp Mindful Chef Middle Eastern spice mix (use half) (Roasted Cumin, Roasted Coriander, Cinnamon)
- 150g beef mince (british beef mince (10% fat))
- 1 handful of fresh flat-leaf parsley (use half)
- 240g black beluga lentils (drained) (use half)
Nutritional Information
Calories: 623
Protein: 48g
Carbs: 36g
Fat: 32g
Beef Koftas with Verbena Harissa Roasted Celeriac
Who knew it was this easy to make koftas at home? These use Middle Eastern-spiced grass-fed British beef mince and harissa to make crispy juicy koftas. Pair with a leafy lentil salad, studded with tender cubes of roasted celeriac. Pickled sumac shallot rings for zing.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and dice the celeriac into 2cm cubes. Place on a lined baking tray and toss with 1/2 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Make the pickled shallots; thinly slice the shallots into rings. Place in a small bowl with the vinegar, half the sumac and a pinch of sea salt. Leave to pickle.
- Roughly chop the parsley. Drain and rinse the lentils. Halve the tomatoes and the lemon. Place the mixed salad in a mixing bowl and toss with the lentils, tomatoes, parsley, a squeeze of lemon juice and a pinch of sea salt.
- Place the beef in a large bowl and mix with the spice mix, the remaining sumac, a pinch of sea salt and black pepper. With wet hands, shape the beef into 4 koftas, around 2cm thick.
- Heat a small frying pan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside. Add 1/2 tsp oil and the koftas to the pan and cook for 3-5 mins, per side, until dark brown and cooked through. Remove from the pan and set aside. Once cooked, toss the roasted celeriac with the harissa.
- Serve the lentil celeriac salad onto a plate and top with the koftas. Sprinkle with almonds and pickled shallots.
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