Solo: Spiced Kofta Balls with Spiced Pepper Salsa

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Solo: Spiced Kofta Balls with Spiced Pepper Salsa

Sumac flavoured kofta balls with minted cauliflower rice and a warming red pepper and tomato harissa cooked sambal, chilled with dollops of cooling thick yoghurt.

Ingredients to serve 1

  • 125g x Pork Mince
  • ½ x Red Peppers - core removed and chunked
  • ½ x Tomatoes - medium dice
  • 1 tbsp x Harissa Paste
  • ¼ sachet x Beef Stock
  • ¼ x Cauliflower - chopped or grated into rice
  • 2.5g x Italian Flat Leaf Parsley - chopped
  • 2.5g x Mint - chopped
  • 30ml x Plain Yoghurt
  • ⅛ cup x Tomato Passata
  • 20ml x DD Spice Mix - spiced koftas
  • ¼ x Eggs - whisked (from your pantry)
  • Water (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C. Season your mince with salt and pepper, mix with your DD Spice Mix and whisked egg then roll into 3-4 meatballs (30g per meatball).

Washing Instruction

Wash your hands, red pepper, tomato, and cauliflower well. Rinse your Italian flat-leaf parsley and mint thoroughly and drain on paper towel.

Gino's Tip

Leave your mint until right at the end and chop straight into your herby cauliflower bulgur. In this way, you maintain the lovely green color of your mint and its delicate flavor.

Step 1 - Spiced Koftas

Place your spiced kofta balls on an oven tray, drizzle with olive oil and pop into your preheated oven for 8-10 minutes until lightly browned and cooked.

Step 2 - Cauliflower Bulgur and Pepper Salsa

Place your cauliflower in a microwavable bowl, add a few dashes of water, cover with cling film and microwave for 3-minute intervals, on high, until cooked and tender. Keep warm in your microwave until you're ready to serve. While your meatballs and cauliflower are cooking, heat a large frying pan over med-high heat, add a glug of olive oil and fry your diced peppers for 4-5 minutes until lightly browned and just about tender. Now add your harissa paste, beef stock, tomato passata and a dash of water and cook for 1-2 minutes until a sauce has formed. Remove your salsa from the heat and add your diced tomatoes along with a good glug of olive oil and seasoning of salt and pepper.

To serve

Add your chopped Italian flat leaf parsley and mint to your cauliflower bulgur, season to taste with salt and pepper. Divide this amongst your servings, top with your spiced koftas, pepper salsa and dollops of plain yogurt. Enjoy!