The protein cooking time listed in this recipe has been updated.
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Harissa-spiced Beef Koftas with Quinoa Tabbouleh, Charred Lemon Yoghurt & Almond Dukkah
These Middle Eastern-inspired koftas are homemade with flavourful British beef. Serve with light quinoa tabbouleh and creamy baba ganoush. A sprinkling of nutty dukkah is the final flourish. It doesn't get more delicious than this!
High protein
6 plants
Serving size
Ingredients
- 10g flaked almonds (Nuts)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh mint
- 1 handful of fresh flat-leaf parsley
- 110g baby tomatoes
- 1 midi cucumber
- 1 unwaxed lemon
- 1 pepper
- 80g quinoa (Quinoa 100%)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 280g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 633
Protein: 42g
Carbs: 43g
Fat: 34g
Ingredients
- 1 pepper (use half)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 10g flaked almonds (use half) (Nuts)
- 80g greek style yoghurt (use half) (Milk)
- 80g quinoa (use half) (Quinoa 100%)
- 2 tsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 midi cucumber (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 140g beef mince (british beef mince (10% fat))
- 110g baby tomatoes (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh mint (use half)
Nutritional Information
Calories: 620
Protein: 41g
Carbs: 43g
Fat: 33g
Harissa-spiced Beef Koftas with Quinoa Tabbouleh, Charred Lemon Yoghurt & Almond Dukkah
These Middle Eastern-inspired koftas are homemade with flavourful British beef. Serve with light quinoa tabbouleh and creamy baba ganoush. A sprinkling of nutty dukkah is the final flourish. It doesn't get more delicious than this!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a small frying pan, a medium bowl, a small bowl & a grater
Make the koftas & cook the quinoa
- In the medium bowl, combine the beef mince with the harissa paste, half the dukkah and a pinch of salt and pepper. Shape the beef mince into 6 koftas, 2cm thick (3 koftas for 1 person). Dice the pepper into 1cm chunks
- Add the koftas and pepper to the lined baking tray. Drizzle with 1 tsp oil, a pinch of salt and pepper. Grill for 19 mins, until the beef if cooked through and the pepper is soft
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
Make the lemon yoghurt
- Zest and halve the lemon
- Heat the small frying pan with 1 tsp oil on high heat. Once hot, add the lemon, cut-side down, and cook for 4-5 mins, until charred. Remove from the pan and allow to cool slightly
- In the small bowl, combine the yoghurt with the juice from half the lemon and a pinch of salt and pepper
Prep the rest & build the tabbouleh
- Pick the mint leaves from the stalks and finely chop, along with the parsley. Roughly dice the tomatoes. Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then dice into 1cm chunks. Quarter the remaining lemon
- Once cooked, season the quinoa with salt and pepper, add a pinch of lemon zest and the juice from 2 lemon wedges. Stir in the tomatoes, cucumber and three-quarters of the herbs. Taste and season if needed
Make the dukkah topping
- Reheat the small frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, until golden
- Stir the remaining dukkah through in the final 1 min
- Once grilled, allow the pepper to cook slightly, then stir into the quinoa mix
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Spread the yoghurt onto the base of two plates and top with the koftas. Serve the quinoa tabbouleh alongside and garnish with the dukkah topping and remaining herbs. Garnish with the remaining lemon wedges
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