Chicken koftas with hummus & salad
Enjoy chicken koftas with hummus and salad for a healthy lunch. The tahini in the hummus is made from sesame seeds, which are thought to have anti-inflammatory properties
- Serves: 4 persons
- 500g chicken mince (5% fat)
- 3tbsp oats
- 1tsp dried oregano
- 1lemon, zested
- 2tsp ground coriander
- ½tsp ground cumin
- 2tbsp chopped parsley (taken from the 30g in the salad ingredients, below)
- ½tsp rapeseed oil, for frying
- 2x 400g cans chickpea, drained (liquid reserved)
- 2tbsp tahini
- 1lemon, juiced (about 3 tbsp)
- 1garlic clove
- 2tbsp extra virgin olive oil
- 2large red onions, halved and thinly sliced
- 1lemon, juiced
- 30g chopped parsley
- 200g cucumber, cut into chunks
- 4tomatoes, cut into wedges
Step 1Using your hands, combine all of the ingredients for the kofta, except the oil. Set aside.
Step 2Tip all the hummus ingredients into a bowl, along with 3 tbsp of the chickpea liquid, then blitz with a hand blender until smooth. If you prefer a looser texture, add more of the chickpea liquid and blend again.
Step 3For the salad, tip the onions into a bowl with the lemon juice and scrunch using your hands to help soften them. Add the chopped parsley and set aside.
Step 4Shape the koftas into 16 balls. Heat the rapeseed oil in a large non-stick frying pan over a medium heat and fry the koftas for 5 mins on each side until browned and cooked through. To finish on a barbecue, cook until they just hold their shape, then thread onto skewers. Cook for 4 mins on each side on the barbecue. Uncooked koftas will keep chilled in an airtight container for a day.
Step 5Divide half of the hummus between two plates. Mix half the quick-pickled onions with half of the cucumbers and tomatoes, then serve the salad with the koftas and hummus. Chill the remaining portions for another day. Will keep covered and chilled for up to two days.