Ingredients

Method

Equipment: 1 large baking tray (35 x 25cm), oven-safe fry pan, medium mixing bowl.

Roast vegetables:

Preheat oven to 180 degrees fan forced.

Place the veggies on the lined tray. Sprinkle with ground chipotle , salt, pepper and olive oil. Toss it all together so the veggies are evenly spread out and seasoned.

Bake for 45 minutes, or until soft with some crispy edges. Set aside. Keep the oven on for the koftas.

Kofta mix:

Combine all ingredients in a mixing bowl, using your hands, bring it all together, making sure to mix everything together really well.

Using scales (or you can just eyeball it), divide the mixture into 9 equal pieces. Gently roll each piece into an egg shape, creating a subtle point at the top and bottom of the egg.

Once they are all rolled, place an oiled oven-safe pan on the stove over medium heat, fry the koftas until golden, rotating every minute to ensure they brown evenly, should take about 7 minutes.

Once they are all golden, finish them off in the oven for 15-20 minutes. Set aside.

Assembling the bowls:

Now it's time to build the bowls! Start with a nest of rocket, topped with tomatoes, cucumber and avocado.

Add a hefty spoon of roast vegetables, 2 or 3 koftas, a generous pile of pickled onion, and a spoon of tzatziki. Finish with some fresh mint and parsley.

Serve as is, or with a piece of warm pita.

Makes 9 koftas, which can be prepped and shaped in advance.

Recipe makes 3 - 4 bowls.

Kofta mix:

500g lamb mince

1 brown onion, finely diced

3 cloves garlic, finely chopped

1 tbsp sweet chilli sauce

1 tsp cumin

1 tsp smoked paprkia

1 tsp dried mint

1/2 bunch fresh mint

1/2 tsp salt

1/2 tsp pepper

Roast Vegetables:

5 carrots, cut into 1cm thick ovals

2 medium sweet potatoes, cut into 5cm lengths

1 tsp ground chipotle

Salt and pepper

Olive oil

Bowl elements:

150g rocket

1 punnet grape tomatoes, halved

2 cucumbers, sliced into rounds

1 avocado, diced

150g Tzatziki

Pickled red onion

Half bunch parsley

Half bunch mint

Follow us