Recipe

Cashew Kofta Salad

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Cashew Kofta Salad

Lentils with fennel & cumin infused carrots, served with a nut butter sauce & cumin meatballs.




Ingredients to serve 2

  • ½ cup x large brown lentils
  • 20g x flaked almonds
  • 1 tsp x fennel seeds
  • 1 tsp x cumin seeds
  • ½ x red onion – peel & chop finely
  • 1 x carrots – slice very thinly at an angle
  • 300g x steak mince
  • 5g x coriander – chop leaves roughly
  • 1 tbsp x cashew butter
  • 1 tbsp x peanut butter
  • ½ x lemon – cut in half & juice
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 1 cup x large brown lentils
  • 40g x flaked almonds
  • 2 tsp x fennel seeds
  • 2 tsp x cumin seeds
  • 1 x red onion – peel & chop finely
  • 2 x carrots – slice very thinly at an angle
  • 600g x steak mince
  • 10g x coriander – chop leaves roughly
  • 2 tbsp x cashew butter
  • 2 tbsp x peanut butter
  • 1 x lemon – cut in half & juice
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown lentils: Place a pot on medium-high heat and add boiling water (3½ cups for 4; 1¾ cups for 2). Add the lentils and boil gently for 15-20 minutes until tender. Drain and season generously with salt.

Step 3

Flaked almonds: Place a pan on high heat and dry toast for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.

Step 4

Sautéed veg: Mix all the fennel seeds with HALF the cumin seeds. Place a pan on medium-high heat with a drizzle of olive oil. Add HALF the onion with a pinch of salt and sauté for 5 minutes before adding the cumin and fennel seeds and sliced carrots. Sauté for another 5 minutes, pour in the water (½ cup for 4; ¼ cup for 2) and let it simmer for 5-7 minutes until the carrots are cooked, with a slight bite.

Step 5

Meatballs: Mix together the steak mince, the REST of the cumin seeds, the REST of the onion and the HALF the coriander, season generously with salt and pepper and shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and cook for 8-10 minutes, until lightly browned and cooked through. Move them around in the pan to make sure they brown evenly.

Step 6

Nut butter dressing: Mix together the cashew butter, peanut butter, HALF the lemon juice (add more to taste) and water (½ cup for 4; ¼ cup for 2). Season with salt and pepper to taste.

Step 7

Serve by mixing the sautéed carrots and onions through the lentils, top with the toasted almond flakes and nut butter dressing. Serve with the meatballs and garnish with the rest of the coriander.