Recipe

Beetroot Kofta, Avocado Bowl with Basil Cream

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Beetroot Kofta, Avocado Bowl with Basil Cream

These aren't just any bowls, these are punchy purple beetroot and chickpea homemade koftas with a grape tomato and avocado salad finished with basil cream.




Ingredients to serve 2

  • 1 tin x Chickpeas - drained and rinsed
  • ½ x Beetroot - finely grated
  • 1 clove x Garlic - finely grated
  • 5g x Coriander - chopped
  • 5g x DD Spice Mix - baharat
  • 50ml x Chickpea Flour
  • 150g x Millet
  • 1 x Avocado - halved, pip removed, peeled and diced
  • ½ x Red Onion - sliced
  • 150g x Cherry Tomatoes - halved
  • 25g x Baby Spinach - long or thick stems removed
  • 80ml x DD Pesto Cream
  • 40g x Panko Breadcrumbs
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 tins x Chickpeas - drained and rinsed
  • 1 x Beetroot - finely grated
  • 2 cloves x Garlic - finely grated
  • 10g x Coriander - chopped
  • 10g x DD Spice Mix - baharat
  • 100ml x Chickpea Flour
  • 300g x Millet
  • 2 x Avocado - halved, pip removed, peeled and diced
  • 1 x Red Onion - sliced
  • 300g x Cherry Tomatoes - halved
  • 50g x Baby Spinach - long or thick stems removed
  • 160ml x DD Pesto Cream
  • 80g x Panko Breadcrumbs
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Whisk your DailyDish Pesto Cream with some olive oil and season with salt and pepper.

Washing Instruction

Wash your hands, beetroot and cherry tomatoes well. Rinse your coriander and baby spinach thoroughly and drain on paper towel.

Gino's Tip

Molding your koftas are so much easier if your keep your hands moist (using a damp kitchen towel works best) throughout the process.

Step 1 - Millet

Cook millet in another medium saucepan along with just enough water to cover for 12-15 minutes until just about tender - should have a couscous like mouth-feel. Top up with water if not done in prescribed cooking time. Once done drain through a colander if need be and season with salt, and pepper.

Step 2 - Beetroot Koftas

Use a potato masher to mash the chickpeas (it doesn’t matter if the mixture is a little chunky). Add the grated beetroot and using your hands, mash the mixture a little more. Add the garlic, coriander, DailyDish Spice Mix, chickpea flour and a dash of water, season with salt and pepper. Mix well with your hands until the mixture holds together nicely, if it is too wet add breadcrumbs, just enough to shape your koftas without them falling apart. Please note use panko breadcrumbs as needed, you don't have to use all of it. Shape into golf balls and flatten. Place a pan on medium heat with a drizzle of olive oil. Add the koftas and fry for 4-5 minutes a side until golden. Drain on paper towels.

Step 3 - Avocado Salad

Gently toss your diced avocado, sliced red onion and halved cherry tomatoes in a medium mixing bowl along with your baby spinach.

To Serve

Divide your millet amongst your servings, top with your avocado salad, beetroot koftas and DailyDish Pesto Cream.