NUTRITION PER SERVING

• Calories 
633 
32%
• Fat 
4g 
22%
• Saturates 
9g 
20%
• Protein 
9g 
108%
• Carbs 
8g 
30%
• Sugars 
9g 
21%
• Salt 
5g 
25%
• Fibre 
1g 
-

OF AN ADULT’S REFERENCE INTAKE

Ingredients

• a few sprigs of fresh thyme
• 10 ounces grass-fed ground beef
• 1 teaspoon garam masala
• olive oil
• ½ cup couscous
• ½ a red onion
• ½ a cucumber
• 1 baby gem lettuce
• extra virgin olive oil
• 1 lemon
• 1 fresh red chili
• 1 bunch of fresh mint
• 4 ounces ripe grape tomatoes
• ½ cup non-fat plain yoghurtSHARE TO FACEBOOK

FAP FOR INGREDIENTS

Method

• Fill a small pot with water, place over a high heat and bring to a boil.
• Meanwhile, pick the thyme leaves into a bowl, then add the beef, garam masala and a pinch of sea salt and black pepper. Mix well to combine, then with wet hands divide into 4 portions. One at a time, squeeze each portion in your fist so it forms a ridged oval shape.
• Heat ½ a tablespoon of olive oil in a large non-stick frying pan over a high heat, then add the kofte and fry for 10 minutes, or until nicely browned on all sides, turning occasionally, then set the pan aside off the heat.
• Meanwhile, place the couscous into a bowl, pour over 1 cup of the boiling water, cover with a plate and set aside.
• Peel and coarsely grate the onion into a bowl. Halve the cucumber lengthways, scoop out the seeds with a small spoon and discard, then coarsely grate into the bowl. Season well with salt and leave for 2 minutes.
• Meanwhile, trim and cut the lettuce into wedges, then arrange on a nice, wide platter.
• Squeeze out the excess salty liquid from the cucumber and onion, then add half the lemon juice and a pinch of pepper.
• Halve and seed the chili (use a little less if you can’t handle the heat!) on a large cutting board, then pick over the leaves from 3 sprigs of mint. Finely chop it all together, mixing as you go. Fluff up the couscous with a fork, stir through 1 teaspoon of extra virgin olive oil, the chili and mint mixture, then season with salt and pepper. Roughly chop the tomatoes, then stir half through the couscous.
• Pick and finely chop the remaining mint leaves, then place into a bowl with the yogurt. Add a squeeze of lemon juice and mix well.
• Spoon the couscous onto the salad and lay the warm koftes on top. Scatter the rest of the tomatoes in and around the plate, then drizzle over the minty yogurt.