Beef kofta with tomato and mint quinoa salad recipe

0:30 Prep 0:20 Cook 4 Servings  Capable cooks

Try this easy exotic salad recipe for a quick meal during the week.

INGREDIENTS

500g beef mince
1/2 small brown onion, finely chopped
1/2 garlic clove, crushed
2 tablespoons finely chopped fresh coriander leaves
Alfa One rice bran oil spray
1/2 cup plain yoghurt
2 teaspoons mango chutney

TOMATO AND MINT QUINOA SALAD
1 cup quinoa
3 cups Massel chicken style liquid stock
1 small red onion, finely chopped
2 tomatoes, seeded, chopped
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh flat-leaf parsley leaves
50g baby spinach
1 teaspoon finely grated lemon rind
1/4 cup lemon juice
2 tablespoons olive oil

METHOD

Step 1
Place mince, onion, garlic and coriander in a large bowl. Mix well. Using 1/4 cup mixture at a time, divide mixture into 12 portions. Roll each portion into 8cm-long sausages.

Step 2
Heat a non-stick frying pan over medium heat. Spray koftas with oil. Cook in batches, turning occasionally, for 8 minutes or until browned and cooked through.

Step 3
Meanwhile, make Tomato and mint salad: Combine quinoa and stock in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until tender. Drain excess liquid. Combine quinoa, onion, tomato, mint, parsley, spinach and lemon rind in a large bowl. Drizzle with oil and lemon juice. Season. Toss gently to combine.

Step 4
Combine yoghurt, chutney and 2 teaspoons cold water in a bowl. Stir to combine. Serve koftas with salad and drizzle with yoghurt mixture.

Author: Emma Braz Image credit: Jeremy Simons & Andrew Young Publication: Super Food Ideas

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