Lamb koftas with cherry tomato and cucumber salad

• porsi: 4-6

Bahan-bahan

For the koftas:

500g lean Iamb mince

1 tsp ground cumin

1 tsp ground coriander

2 green onions, finely chopped

1 red chilli, deseeded and finely chopped

1 tbsp mint leaves, crushed

1 tbsp coriander leaves, chopped

30g breadcrumbs

1 egg

Salt and black pepper

1 tbsp rapeseed or olive oil

For the salad:

500g cherry tomatoes, quartered

1 cucumber, peeled, halved, seeded and thinly sliced

Juice of ½ a lime

1 tbsp olive oil

1 tsp ground cumin

A handful of rocket heaves

For the hummus:

1 x 400g tin of chickpeas, drained and rinsed

1 tbsp light tahini

2 tbsp olive oil

Juice of 1 lemon

1 garlic clove, crushed

1 tsp ground cumin

To serve:

4 pittas, warmed

Petunjuk

1 Place all the ingredients for the koftas, except for the oil, in a large bowl and mix well. With damp hands, shape them into meatballs the size of a walnut. Place on a tray in the fridge to rest.

2 Place the tomatoes, cucumber, lime juice, oil, cumin and rocket leaves in a bowl. Mix well and season with salt and black pepper.

3 To make the hummus, place all the ingredients in a food processor and whizz until smooth. Taste and season. If you like it a thinner consistency add a few tablespoons of water

4 Heat the oil in a large frying pan over a high heat. Cook the koftas in batches, turning occasionally, for 6-8 minutes or until golden and cooked through.

5 Serve the lamb koftas with the salad, hummus and pitta breads.