Lentil Kofta Balls with a Red Onion Salad and Yoghurt Dip
Ingredients
- 250g merchant gourmet simply cooked puy lentils
- 1/2 sweet onion, finely diced
- 1 garlic clove, minced
- 1/2 tsp chilli flakes
- 1 tsp sumac
- 2 tbsp chopped parsley
- juice and zest of 1 lemon
- 2 tsp of olive oil
- 1/4 of a cucumber, cut in half and sliced
- 100g cherry tomatoes, sliced
- 1/2 red onion, sliced thinly
- 1/4 tsp dried chilli flakes
- 1-2 tbsp fresh lemon juice
- 1 tbsp each of fresh chopped dill, parsley, and coriander
- salt and pepper to taste
- 2 flatbreads
- 1 lemon cut into wedges
- sumac to garnish
Preparation
Pour oil into a small pan and cook the sweet onion for 2 minutes, add garlic and cook for 1 minute more
Leave to cool
Add the lentils, cooled onion and garlic, chilli flakes, sumac, chopped parsley, olive oil, lemon zest and juice to a food processor to make the koftas
Whiz for 30 seconds
Form the mix into 6 kebab patties
Warm a non-stick pan and add oil, fry the koftas until crispy and set aside
Dab with kitchen roll to take away any oil residue
In a bowl, mix the remaining ingredients together to make the salad
For the greek yoghurt dip: 100g greek yogurt, 1 garlic glove, minced, 1/2 tsp sea salt and of pepper
Mix the garlic and seasoning into a paste then stir in the yogurt
To assemble, warm a flatbread briefly in toaster or oven
Fill with the kofta, tomato salad and top with yogurt sauce
Serve with lemon wedges and a sprinkle of sumac
