Vegetarian Spiced Kofta With Minted Salad

Prep:

1. wash salad leaves
2. wash and halve cherry tomatoes
3. peel carrots into ribbons
4. rinse, pick and finely shred mint leaves
5. drain and rinse chickpeas
6. wash and finely chop chilli
7. wash and grate zucchini
8. wash and chop green spring onions

Method:

1. To make kofta, add chickpeas, spring onion, garam masala, eggs and breadcrumbs 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.
2. Combine cos lettuce with tomatoes, zucchini, carrots and shredded mint.
3. Heat enough oil to coat the base of a large, deep 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.
4. Serve kofta with salad, yoghurt and chutney. Garnish with extra mint leaves and chopped chilli.
5. wash and chop parsley
6. cut lemon into wedges
7. preheat the oven to 200°C (180°C fan-forced)
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.