Lamb koftas with healthy green salad

Lamb koftas with healthy green salad
May heralds the start of warmer weather and excellent seasonal produce. I'm using lamb served with a fresh green and healthy salad to help kickstart those lighter evenings and sunny days.
Icon_cookingtime_grey Created with Sketch. 25 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Lamb koftas with healthy green salad


  • 500g minced lamb
  • 1t sp turmeric
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 finely chopped garlic clove
  • 1 finely chopped small red onion
  • Olive oil
  • Ground black pepper and Maldon sea salt to season

For the salad:

  • Mixed bag of green salad. I'm using a bistro salad but a rocket salad would be perfectly fine.
  • Handful of pitted green olives
  • 4 tomatoes roughly chopped
  • 1 small red onion, halved and finely sliced.
  • Half a cucumber roughly chopped.
  • 200g feta cheese
  • 1 tsp of oregano
  • 3 tbsp balsamic vinegar
  • 2 tbsp of extra virgin olive oil

To serve:

  • 200g Greek yogurt
  • 1 tsp of mint sauce
  • 1 finely chopped garlic clove
  • Flatbreads

How to make

  1. Crack on with the koftas first. Start by putting the oven on at 180.

  2. In a decent sized bowl, mix the lamb by hand with the spices, chopped onion and garlic. Season plenty, a good pinch of ground black pepper and sea salt (I'm using Maldon Sea salt as I think this is the best when it comes to seasoning food)

  3. Mould the koftas into balls and squash gently and roll to make oval shapes. You should get around 6-8 depending on their size. Place on a baking tray and drizzle over the olive oil.

  4. Place the baking tray in the oven. They will take around 20 minutes until they are cooked through. Meanwhile, start on the salad.

  5. In a clean mixing bowl, add the salad ingredients. Chop the feta into cubes and add to the salad.

  6. Mix the olive oil and balsamic vinegar separately and add this to the bowl.

  7. Season lightly with salt and pepper and finally add the oregano. Mix gently.

  8. Serve onto plates and take the koftas out of the oven. Mix the yogurt, mint sauce and garlic and place in a serving bowl.

  9. Warm the flatbreads for 2/3 minutes in the oven and serve.

Tip: a squeeze of lemon wouldn't be out of place in a salad like this. Also, a small handful of capers would work really well. These things are great and bring lots of flavour out of the tomatoes!

Eating in May - May is also good for Asparagus. Head down to your local greengrocer. I'm living in Leeds, and I've already found the Yorkshire markets are teeming with asparagus at this time of year. Lightly oil and grill on a high heat until just charred. Serve with goats cheese and pine nuts for a delicious snack.

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