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VEGAN KOFTA WITH CARROT AND ORANGE SALAD

Servings: 4
Calories: 616kcal

Ingredients

KOFTA

  • 4 Organic Village Plant-Based patties If you can't source these any plant-based mince/pattie will work!
  • 3 tsp Ras el hanout
  • 1 tsp ground cumin

TAHINI AND SUMAC SAUCE

  • 100 g pine nuts
  • ½ cup tahini
  • 1 lemon juice
  • 1 tsp sumac
  • Salt and pepper to taste

CARROT AND ORANGE SALAD

  • 1 carrot thinly sliced
  • 1 small red onion thinly sliced
  • 1 orange thinly sliced
  • ½ cup fresh mint
  • ½ cup fresh parsley
  • 1/2 tbsp olive oil
  • 1/2 lemon juice
  • Salt and pepper to taste

TO SERVE

  • 4 Naan or flatbread
  • Lemon wedges
  • BBQ skewers

Instructions

KOFTA

  • Place all ingredients into a bowl and mix with hands until combined.
  • Separate into 4 portions and mould it around your skewer. If using wooden skewers, make sure you have soaked them for half an hour before use.
  • Cook on your BBQ until nice and brown.

TAHINI AND SUMAC SAUCE

  • Roast half of your pine nuts in the oven until golden brown and keep the rest for garnishing.
  • Crush remaining nuts in a mortar and pestle until creamy.
  • Add all remaining ingredients and mix well until combined. You can add water if the sauce is too thick. Season to taste.

CARROT AND ORANGE SALAD

  • Place all salad into a bowl.
  • Drizzle over olive oil, a squeeze of lemon juice and season.
  • Toss until mixed well.

TO SERVE

  • Warm flatbreads and place kofta on top.
  • Drizzle with sauce and sprinkle with roasted pine nuts.
  • Serve with salad and wedges of lemon.