Hummus with lamb kofte and beetroot salad

Get ready for your new favourite dinner! These meatballs are gluten-free, ready in just 35 minutes, and you can even make them in advance. Serve them with a generous dollop of speedy homemade hummus, flavour-packed herbs and crisp matchsticks of sweet beetroot.

Recipe «Hummus with lamb kofte and beetroot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup fresh mint leaves, 1/2 cup coriander leaves, 550g lamb mince, 60g smooth feta, crumbled, 2 green shallots, finely chopped , 45g pine nuts, toasted, 2 garlic cloves, crushed, 2 1/2 tsp ground cumin , 1/2-3/4 tsp dried chilli flakes, 2 x 400g cans chickpeas, rinsed, drained, 1 tbsp tahini, 60ml lemon juice, 60ml water, 2 1/2 tbsp extra virgin olive oil, plus extra, to serve, 1 small beetroot, peeled, cut into matchsticks, Lemon wedges, to serve.

Ingredients:

• 1/2 cup fresh mint leaves 
• 1/2 cup coriander leaves 
• 550g lamb mince 
• 60g smooth feta, crumbled 
• 2 green shallots, finely chopped 
• 45g pine nuts, toasted 
• 2 garlic cloves, crushed 
• 2 1/2 tsp ground cumin 
• 1/2-3/4 tsp dried chilli flakes 
• 2 x 400g cans chickpeas, rinsed, drained 
• 1 tbsp tahini 
• 60ml lemon juice 
• 60ml water 
• 2 1/2 tbsp extra virgin olive oil, plus extra, to serve 
• 1 small beetroot, peeled, cut into matchsticks 
• Lemon wedges, to serve 

Instructions

1. For the kofte, line a plate with baking paper. Finely chop half the herbs. Place the chopped herbs, mince, feta, shallot, 2 tbs pine nuts, 1 garlic clove, 2 tsp ground cumin and 1/4-1/2 tsp dried chilli flakes in a food processor. Season. Process until the mixture just comes together (do not over process). Shape tablespoonfuls of the mixture into balls. Transfer to the lined plate.
2. For the hummus, place the chickpeas, tahini and remaining garlic, cumin and chilli in a clean food processor. Process until combined. Combine lemon juice, water and 2 tbs oil in a jug. With the motor running, add the lemon mixture to the chickpea mixture in a slow steady stream until smooth and combined. Season.
3. Heat the remaining oil in a large non-stick frying pan over medium heat. Cook the kofte, turning, for 8 minutes or until cooked through. Transfer to a plate.
4. Combine the beetroot, remaining herbs and remaining pine nuts in a bowl. Season. Divide hummus among plates. Top with kofte and beetroot salad. Drizzle with extra oil and serve with lemon wedges.