Broccoli Kofta

with Lemon Greek Yoghurt

Serves: 4 (as a starter or snack) 

 Ingredients

For the kofta: 

• 2-3 heads of broccoli, cut into chunky wedges 
• 500g minced lamb 
• 2 tbsp ground cumin 
• 2tsp chilli flakes 
• 2tbsp chopped mint 
• 1tbsp sesame seeds, lightly toasted 
• 1/2 small red onion, finely chopped 
• 2 cloves garlic, crushed 

Mix all together and season with salt and pepper and form the minced lamb Kofta mix gently around the head part of the broccoli and place into a fridge to set for 20 mins before placing under the grill to cook on a high heat until cooked through approximately 8 mins turning regularly 

For the nut dukka 

• 4 tbsp cashew nuts, toasted and lightly crushed 
• 1tsp chilli flakes 
• 1 tbsp ground cumin 
• 1tbsp mint 
• 1tbsp sesame seeds, lightly toasted 
• Cracked black pepper and sea salt, for seasoning 

For the lemony mint Greek yoghurt: 

• 2 tbsp mint, chopped 
• 1 small carton Greek Yoghurt 
• 1 lemon, zest and juice 
• 1/2 small red onion, finely chopped 
• Cracked black pepper and sea salt, for seasoning 

Method

For the kofta: 

1. Mix all ingredients together in a bowl and season with salt and pepper 
2. Press the minced lamb kofta mix gently around the head part of the broccoli. Repeat until the mixture has been used. 
3. Place in the fridge for 20 mins 
4. Cook under the grill on a high heat until cooked through, turning regularly (approximately 8 mins) 

For the nut dukka: 

Mix the ingredients together in a bowl 

For the yogurt: 

Mix ingredients together in a bowl 

To serve

1. Place the cooked kofta on the plate with the stem of the broccoli acting as a skewer 
2. Spoon on a dollop of yoghurt 
3. Sprinkle the dukka over the top and serve 

RECIPES