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British Harissa Lamb Koftas with Grilled Greens and Lemony Quinoa
This vibrant bowl is full of Middle Eastern flavours! You'll make your own lamb meatballs, bursting with fresh mint and fiery harissa. Serve alongside grilled courgette and broccoli, fluffy lemony quinoa, and creamy dreamy cucumber yoghurt.
High protein
4 of 5 a day
Serving size
Ingredients
- 2 spring onion
- 90g Tenderstem broccoli (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 80g greek style yoghurt (use half) (Milk)
- 150g lamb mince
- 1 courgette (use half)
- 75g seasonal tomatoes (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)
- 1 unwaxed lemon (use half)
- 1 handful of fresh mint (use half)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 691
Protein: 45g
Carbs: 41g
Fat: 38g
Ingredients
- 1 midi cucumber
- 150g lamb mince
- 1 unwaxed lemon
- 2 spring onion
- 90g Tenderstem broccoli
- 80g quinoa (Quinoa 100%)
- 75g seasonal tomatoes
- 1 handful of fresh mint
- 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)
- 1 courgette
- 80g greek style yoghurt (Milk)
Nutritional Information
Calories: 678
Protein: 44g
Carbs: 41g
Fat: 37g
British Harissa Lamb Koftas with Grilled Greens and Lemony Quinoa
This vibrant bowl is full of Middle Eastern flavours! You'll make your own lamb meatballs, bursting with fresh mint and fiery harissa. Serve alongside grilled courgette and broccoli, fluffy lemony quinoa, and creamy dreamy cucumber yoghurt.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a large baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a grater & a sieve
Make the koftas
- Pick the mint leaves from the stalks, then finely chop. Zest and halve the lemon
- Combine the lamb mince, harissa, lemon zest and one-third of the mint in the medium bowl. Season with a pinch of salt and pepper
- Shape the lamb into 6 koftas, 4cm long
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the koftas and cook for 16 mins, turning regularly, until golden brown and cooked through
Boil & grill
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Thinly slice the courgette into 1cm half-moons. Trim the green tenderstem
- Place both onto the foil-lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper. Grill for 9-10 mins, until golden and softened
Prep the rest
- Quarter the tomatoes. Thinly slice the spring onions. Dice the cucumber into 1cm chunks
- In the small bowl, combine the Greek style yoghurt, cucumber, a squeeze of lemon and one-third of the mint. Season with salt
Finish the veg
- Stir the tomatoes, half the spring onion and remaining mint into the quinoa with a squeeze of lemon juice and 1 tsp oil. Season with salt and pepper
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
- Share the koftas, quinoa, veg and yoghurt between bowls. Scatter over the remaining spring onion
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