As 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 again… 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).

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 😉 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: 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…

Salad inspired by my wondering if broad beans and pomegranate would ‘go’ together. Helpfully realised by appetite magazine 🙂