Low-carb dinners: Lamb koftas with fattoush

Ah, those New Year’s diet resolutions are proving difficult to keep. But this meal is a good place to start. I skipped the traditional bread in the fattoush and there are no crumbs in the grilled koftas. I’m not entirely sure how low-carb the hummus is – I’m nipping off now to watch a “show” the Sprogs are putting on, no time to Google – so be sparing if you’re being a carb nazi …

Recipe: Lamb koftas with fattoush

Koftas –

• 750g lamb mince
  
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp ground cumin
  
• 1 tsp ground coriander
  
• 1 tsp smoked paprika
  
• 1/2 tsp ground cinnamon
• 2 tbsp chopped mint
• Hummus to serve

Method: mix together all ingredients except mint and hummus. Traditionally, the koftas are formed into cigar shapes around skewers, but I made mine into patties so they’d be easier to grill in my George Foreman. Grill or pan-fry as desired until no longer pink in the middle. Arrange on a platter with a bowl of hummus. Sprinkle patties with chopped mint.

Fattoush salad –

2 medium cucumbers, chopped
1 punnet grape tomatoes, halved
2 red capsicum, chopped
1 red onion, chopped
3 green shallots, chopped
1 cup chopped flat-leaf parsley
¾ cup chopped mint
1 tablespoon zataar (a Middle-eastern spice mix available from delis)

Dressing –

¼ cup olive oil (I used a chilli-infused one to give the salad a bit of a kick)
¼ cup lemon juice
1 tsp honey
2 cloves garlic, crushed
a couple of grinds of sea salt
Pinch cracked black pepper

Method: Mix salad ingredients together in a large bowl. Mix dressing ingredients in a jar and shake to combine, then pour over. Let salad stand for at least 30 minutes at room temperature to allow the flavours to meld. Before serving, sprinkle with zaatar.