Here’s another recommended recipe we found from olivemagazine.com.
Reference Link:
Lamb kofte with beetroot tahini slaw:

• hummus

  to serve

• green salad

  to serve

KOFTE

• 300g lean lamb mince
• 1/2 red onion

  grated

• mint

  chopped to make 2 tbsp

• 1/2 tsp chilli flakes
• 1 tsp ground cumin
• 1 lemon

  zested and juiced

BEETROOT SLAW

• 2 tbsp tahini
• 1 tbsp fat-free yoghurt
• 1 large beetroot

  peeled and cut into matchsticks

• 1/2 (about 150g) celeriac

  peeled and cut into matchsticks

• 150g red cabbage

  finely shredded

Nutrition: per serving

• kcal325
• fat19.9g
• saturates7.1g
• carbs8.6g
• sugars7.5g
• fibre6.8g
• protein24.4g
• salt0.4g

Method

• step 1

  For the kofte, mix everything together with half the lemon juice and all the zest and some seasoning. Chill while you make the slaw.

• step 2

  Mix the tahini and yogurt with the remaining lemon juice. Tip the beetroot, celeriac and cabbage into a bowl then pour over the dressing and season. Toss well so all the veg are coated.

• step 3

  Form the kofte mix into 12 small ovals and grill on a foil-lined baking tray for 10 minutes, until cooked, turning halfway through. Serve with the slaw, hummus and green salad, if you like.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

Read full article here:
Lamb kofte with beetroot tahini slaw

reco low-cal