recipe: lamb kofte with cauliflower and quinoa tabbouleh and harissa yoghurt

When the sun shines we could happily bbq every evening but to keep those taste buds working you need to branch out from roasted veg, burgers, sausages and chicken. This little summery number is inspired by the Middle East and Mediterranean, stealing some of our favourite flavours from here and there to make something fresh, satisfying and summery.

All of the elements can be prepared pretty quickly and in advance, making it a great choice for a bbq with friends and family. Just remember to pull the kofte out in advance so that they can come a little closer to room temperature before cooking.



  • 1 tbsp olive oil
  • 1 small onion, grated
  • 2 cloves of garlic, crushed
  • 500g lamb mince
  • Handful of chopped flat lead parsley
  • Handful of chopped coriander
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Cauliflower & quinoa tabbouleh
    • 1 cauliflower, broken into large florets
      1 tbsp zaatar
      1 tsp turmeric
      1/2 tsp ground white pepper
      Zest of 1 lemon
      2 tbsp oil
      200g cooked quinoa
      8 cherry tomatoes, quartered
      Large handful of chopped flat leaf parsley
      Juice of 1/2 lemon
      Small handful of mint, chopped finely

    Harissa yoghurt

    • 4 tbsp natural yoghurt
    • 1-1.5 tbsp of harissa (we love Belazu’s Harrisa available from Waitrose)
  • Method
  • For the kofte
    1. Heat the oil in a small frying pan on a medium heat. Sweat off the onion and garlic for 5 minutes until soft but not coloured. Remove from the pan and allow to cool.
    2. Once cooled, mix the onions and garlic with all the reminding ingredients until evenly mixed. Form into oval patties with your hands (this should make roughly 12 kofte).
    3. Place the kofte on a plate and in the fridge for 10 minutes to firm up slightly.
    4. Once the tabbouleh and yoghurt are prepared, cook the kofte on a cast iron pan, griddle or bbq until brown on all sides, turning frequently.

    Harissa yoghurt

    1. Mix the yoghurt and harissa together until evenly mixed.
  • Cauliflower and quinoa tabbouleh
    1. Mix the zaatar, turmeric, white pepper, lemon zest, salt and oil together. Work the marinade across the cauliflower with your hands and set to one side.
      Mix the quinoa, tomatoes, parsley, lemon juice and mint in a bowl.
      Cook the cauliflower on the cast iron pan, griddle or the bbq for 10-12 minutes until cooked through and slightly charred.
      One cooked, mix the cauliflower with the quinoa mixture and serve, piled with the kofte and dollops of yogurt.

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