For relaxing times, make it: Tahini Time

DSCN2280As soon as it gets hot in England I start thinking about going abroad – I don’t know why, it would make more sense to enjoy the weather here, then go somewhere when it turns cold and wet againโ€ฆ maybe it’s because working in the heat is not so fun and going abroad normally means relaxing a bit more! Alas, I’ve had my summer holiday already this year so I’ll have to live vicariously through exotic food instead…

I do enjoy eating alfresco wherever I am though, and light, summery dishes are usually quite quick and easy to make. This dish is a case in point – the most time-consuming bit is shelling broad beans (which I actually quite enjoy doing).
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This dish is middle-eastern inspired, which I gravitate towards when it’s hot (and also because we had some leftover tahini in the fridge that needed using up). I’d read recently that tahini goes well with lamb – so lamb kofta’s it was. These were served with flatbreads, a broad bean, mint, & pomegranate salad, and the aforementioned tahini mixed with yoghurt to make a dressing. It was delish – we had it two days running but I could have carried on ๐Ÿ˜‰ The lamb kofta’s are lightly spiced, the tahini and yoghurt cool them down but add some nuttiness, and the salad is fresh and crunchy…

Spiced Lamb Kofta’s with a Tahini Yoghurt Dressing and Broad Bean, Mint & Pomegranate Salad

serves 4

Ingredients

500g lamb mince

1tsp cumin

2tsp ground coriander

2 garlic cloves

1tsp harissa paste (optional)

2tbsp tahini paste

250g greek yoghurt

2tbsp olive oil

pinch of salt & pepper

500g broad beans

6 radishes, thinly sliced

1 pomegranate

5 sprigs fresh mint, chopped

5 sprigs fresh parsley, chopped

8 small flatbreads or 4 large

To make the kofta’s: Mix the lamb mince with the cumin, coriander, garlic and harissa (if using). Separate into 8 balls, then roll to make ovals. Thread onto metal skewers then place under a grill (or on a griddle pan or bbq) and cook for approx 3-4 mins on each side, until lightly brown.

To make the tahini dressing: Mix the tahini, yoghurt, olive oil and salt & pepper in a bowl and set aside.

To make the salad:ย Blanche the broad beans and shell, then put in a large bowl. Remove the seeds from the pomegranate and add to bowl. Add the sliced radishes, the mint, parsley and a drizzle of olive oil and white wine vinegar, and mix well.

Serve with flatbreads and a glass of something cold…

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Salad inspired by my wondering if broad beans and pomegranate would ‘go’ together. Helpfully realised byย appetite magazineย ๐Ÿ™‚

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