Chickpea Kofta With Minted Salad

Ingredients for One Person

1 Each Zucchini
1 Each Tomatoes
1 tbsp Tomato Chutney
0 Each Salt & Pepper - PANTRY ITEM
30 g Mixed Salad Leaves
5 g Mint
1 Each Green Spring Onions
1 tbsp Greek Yoghurt - PANTRY ITEM
1 tsp Garam Masala
0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
1 Each Eggs - PANTRY ITEM
200 g Chickpeas
1 Each Carrots
40 g Breadcrumbs

Ingredients for Two People

1 Each Zucchini
2 Each Tomatoes
2 tbsp Tomato Chutney
0 Each Salt & Pepper - PANTRY ITEM
60 g Mixed Salad Leaves
10 g Mint
1 Each Green Spring Onions
2 tbsp Greek Yoghurt - PANTRY ITEM
2 tsp Garam Masala
0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
1 Each Eggs - PANTRY ITEM
400 g Chickpeas
1 Each Carrots
80 g Breadcrumbs

Ingredients for Three People

2 Each Zucchini
3 Each Tomatoes
3 tbsp Tomato Chutney
0 Each Salt & Pepper - PANTRY ITEM
90 g Mixed Salad Leaves
15 g Mint
2 Each Green Spring Onions
3 tbsp Greek Yoghurt - PANTRY ITEM
3 tsp Garam Masala
0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
2 Each Eggs - PANTRY ITEM
600 g Chickpeas
2 Each Carrots
120 g Breadcrumbs

Ingredients for Four People

2 Each Zucchini
4 Each Tomatoes
4 tbsp Tomato Chutney
0 Each Salt & Pepper - PANTRY ITEM
120 g Mixed Salad Leaves
20 g Mint
2 Each Green Spring Onions
4 tbsp Greek Yoghurt - PANTRY ITEM
4 tsp Garam Masala
0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
2 Each Eggs - PANTRY ITEM
800 g Chickpeas
2 Each Carrots
160 g Breadcrumbs

Ingredients for Six People

3 Each Zucchini
6 Each Tomatoes
6 tbsp Tomato Chutney
0 Each Salt & Pepper - PANTRY ITEM
180 g Mixed Salad Leaves
30 g Mint
3 Each Green Spring Onions
6 tbsp Greek Yoghurt - PANTRY ITEM
6 tsp Garam Masala
0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
3 Each Eggs - PANTRY ITEM
1200 g Chickpeas
3 Each Carrots
240 g Breadcrumbs

Prep:

Drain and rinse chickpeas.
Wash salad leaves.
Wash and chop spring onions.
Mix yoghurt with a little water until runny.
Peel carrots into ribbons.
Wash and chop tomatoes.
Wash and peel zucchini into ribbons.
Rinse, pick and finely chop mint leaves, leaving a few leaves aside for garnish.

Method:

In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
Cut lemon into wedges.
Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
Wash and chop parsley.
Preheat the oven to 200°c (180°c fan-forced).
Serve kofta with salad, yoghurt and chutney. Garnish with extra mint leaves.
Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
Combine salad leaves with tomatoes, zucchini, carrot, chopped mint and remaining spring onion.
In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
To make kofta, add chickpeas, garam masala, eggs, breadcrumbs and whites of spring onion to a food processor and season with salt & pepper. Process until combined but not entirely smooth. Shape 1⁄4 cups of mixture into slightly flattened ovals.
Heat enough oil to coat the base of a large, non stick frying pan over a medium to high heat. Add 4 kofta at a time. Cook, turning occasionally, for about 3 to 4 minutes, or until golden brown. Drain on absorbent kitchen paper.

View full details