Recipe

Koftas & Date Salad

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Koftas & Date Salad

Beef koftas served with veg and date salad, topped with tahini, lemon zest and toasted seeds.




Ingredients to serve 2

  • ½ x red onion – cut into wedges
  • ½ x butternut – dice (1cm)
  • ½ x lemon
  • 1 tbsp x sunflower seeds
  • 2 tbsp x tahini
  • 10g x parsley – chop finely
  • ¼ clove x garlic – peel, grate finely & chop
  • 250g x beef mince
  • ¼ x onion – peel & chop finely
  • 4 x skewers
  • 100g x baby spinach
  • 20g x dates – chop roughly
  • 5g x mint – remove leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x red onion – cut into wedges
  • 1 x butternut – dice (1cm)
  • 1 x lemon
  • 2 tbsp x sunflower seeds
  • 4 tbsp x tahini
  • 20g x parsley – chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • 500g x beef mince
  • ½ x onion – peel & chop finely
  • 8 x skewers
  • 200g x baby spinach
  • 40g x dates – chop roughly
  • 10g x mint – remove leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast veg: On a tin foil lined baking tray, add the red onion wedges and butternut with a drizzle of olive oil and salt and pepper. After 15 minutes of cooking, remove the tray from the oven and toss the veggies around to make sure they roast evenly. Place the tray back in the oven and roast for another 15-20 minutes until cooked and golden – slightly charred. Remove from the oven and set aside to cool down.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges. Set aside.

Step 4

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 5

Tahini: Mix these ingredients in a small bowl – tahini, a squeeze of lemon juice, garlic and HALF the parsley. Add a little water, enough to turn the mixture into pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time and eventually it will become a runny consistency. Season with salt and pepper to taste. Set aside.

Step 6

Koftas: In a bowl, season the mince generously with salt and pepper and mix in the diced onion and the REST of the parsley. Divide the mixture into portions (2 per skewer). Roll each portion into a fat cigar shape and thread onto a bamboo skewer. Put a little olive oil in a frying pan on medium-high heat. When hot, place the koftas in the pan and cook for 10 minutes, turning to brown all over. Don’t turn until they are well sealed or the meat will stick to the grill or pan. Set aside when done.

Step 7

Date salad: In a bowl, mix together the roast veg, baby spinach and chopped dates. Top with the tahini, lemon zest, mint leaves and toasted sunflower seeds.

Step 8

Serve the beef koftas with the date salad on the side.