Lamb Koftas with Salad
|1/2 finely diced sweet red pepper|
|700g lamb mince|
|2 tsp ground cinnamon|
|1 1/2 tsp sumac|
|5g flat-leaf parsley, chopped|
|himalayan salt and black peppe|
|60g baby spinach|
|extra virgin olive oil, to drizzle|
|30g chopped radishes|
|100g double cream yoghurt|
|red onion and sweet pepper salsa|
|20g pistachio nuts|
|4 low-carb cauli wraps, toasted|
- Preheat the oven to 200ºC.
- Place the sweet pepper, mince, spices and parsley in a bowl, season well and mix to combine. Roll mixture into sausage shapes and pack onto kebab sticks.
- Place on a greased oven tray and bake for 10 minutes. Heat a griddle pan, remove koftas from the oven and finish off by browning on all sides on the griddle. Drizzle with olive oil.
- To serve: Serve koftas warm with baby spinach, radish, yoghurt, pistachio nuts, toasted cauli wraps and a bowl of onion and sweet pepper salsa.