400g Lamb, minced
1 Small onion, finely chopped
1 Garlic clove, crushed
15 g Fresh parsley, leaves picked
1 tsp Ground cinnamon
1 tsp Ground allspice
Refined rapeseed oil
50g Broadbeans (podded and shelled)
15 Fresh mint, leaves picked
1 tbsp Lemon juice
Extra virgin olive oil
Pre-heat the oven 200C.
Mince the onion, with the garlic, parsley and spices a small food processor. Combine the minced lamb with the spices mixture in a bowl and shape into equal size balls about the size of a golf ball. The koftas can be refrigerated until cooking for up to one day.
Place the kofta on a lined baking tray, brush with some refined rapeseed oil and into the pre-heated oven for 10 min.
Rinse the quinoa under running cold water for a couple of minutes until the water comes through clear. Place the quinoa in a pan without water over a medium heat and dry, stirring every now and again. Then add water as per packet instructions. Let the quinoa boil for a minute or two, then simmer covered for another 10min or until cooked.
Steam the broadbeans for 3min until tender.
Mix the quinoa with the chopped mint, lemon juice and parsley. Place on a plate with the koftas on top.
Serve with the broadbeans scattered over the dish and some lemon wedges.
Lamb contains PROTEIN needed for growth. Lamb is also high in zinc than can help support the immune system and selenium a mineral needed to boost antioxidant activity in the body and support thyroid function.
Quinoa is gluten-free so it is a great carbohydrate alternative to pasta or cous-cous for those with gluten sensitivities. Quinoa also contains good levels of complete protein and fibre to keep us regular.
Onions contain fibre to help intestinal transit and prebiotics which feed the beneficial bacterial in your gut.
Broadbeans are high in folic acid, necessary for red blood cell production and VITAMIN C, an antioxidant which helps support immunity. Broad beans are high in FIBRE that supports intestinal health and toxin elimination and a good source of vegetarian protein needed for growth.DOWNLOAD THIS RECIPE