Harissa Lamb Koftas with Tahini & Raw Carrot Slaw
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Harissa Lamb Koftas with Tahini & Raw Carrot Slaw
Recipe by Courtney Roulston
Ingredients
1/4 cup Squeaky Gate extra virgin olive oil
500g Coles lamb mince
1/4 cup pine nuts
1 tsp ground cumin
1/4 cup (60ml) apple cider vinegar
2 tbsp maple syrup
1 tsp ground sumac
sea salt to taste
1 red onion
1 long red chili, sliced
3 large carrots, washed & finely grated
1 bunch coriander, leaves roughly chopped and stems finely sliced
1/4 cup sesame seeds, toasted, Plus extra to serve
1/3 cup tahini paste
1 tbsp harissa paste
8 pita flatbreads to serve, warmed\
Raco frypan
Method
To make the kofta, mix the pine nuts, cumin, finely diced remaining half of the onion, coriander stems and a pinch of salt into the lamb mince.
Heat a non-stick frying pan over a medium heat. Using clean hands form the lamb mince into golf ball sized koftas and place into the pan. Cook for 2-3 minutes each side, turning occasionally. Add the harissa paste and remaining oil into the pan once the koftas are almost cooked through and toss to coat .
For the carrot salad, whisk together half of the oil, half the apple cider vinegar, ground sumac, half of the maple syrup and a pinch of sea salt in a mixing bowl. Add in the sliced chili, half of the onion thinly sliced, carrot, coriander leaves and sesame seeds. Toss well through the dressing and place into a serving bowl.
For the tahini dressing whisk together the tahini, remaining apple cider vinegar, remaining maple syrup, a pinch of salt and a ¼ cup of water.
Place the koftas onto a warm serving plate and drizzle over tahini dressing and garnish with sesame seeds and coriander sprigs. Serve dressed koftas immediately with carrot salad and warm flatbreads.
