Chicken Kofta and Vegetable Salad

Ingredients

1/4 cup (60mL) olive oil
1 tsp finely grated lemon rind
2 Tbs lemon juice
2 tsp Dijon mustard
Pinch caster sugar
2 garlic cloves, crushed
500 g chicken mince
1 1/2 Tbs Middle Eastern spice blend
2 Tbs finely chopped mint
2 zucchini (400 g), thickly sliced lengthways
350 g green beans, trimmed
2 cups (500 g) frozen broad beans, thawed, peeled
Tzatziki, to serve
Mint leaves, to garnish

Method

Whisk oil, zest, juice, mustard, sugar and garlic paste in a large bowl, to form a dressing. Season.

Place the mince, spice blend and half the mint in a large bowl. Mix until well combined. Divide the mixture evenly into 12 portions and, using wet hands, roll into oval shapes. Thread koftas onto skewers.

Heat a char-grill pan on medium-high heat.

Spray zucchini and green beans with olive oil. Season. Cook vegetables on grill, turning, for 5-8 minutes or until lightly charred and tender. Transfer to a plate.

Add zucchini, green and broad beans and remaining mint to dressing in a bowl. Toss to combine. Season.

Place koftas on char-grill and cook, turning occasionally, for 6-8 minutes or until golden brown and cooked through.

Serve koftas with vegetable salad and tzatziki. Garnish with mint leaves.

Serve with... chargrilled Lebanese bread.

Credits: Coles

Photo Credits: Coles