Kicking Kofta Hummus Bowl

Name: Kicking Kofta Hummus Bowl
Yield: 4 servings
Ingredients: 120 g Tinned chickpeas (Drained); 75 ml Arla Cravendale Semi-skimmed milk; 2 tbsp olive oil; Juice of 1 lemons; 200 g Turkey meat mince; 1 red chilli (finely diced); 1 courgette (grated); 1 tbsp dried herb; Small handful of fresh mint (chopped); 1 tsp ground cumin; 1 tsp Ground ground coriander; 50 g panko breadcrumbs breadcrumbs; Leftover salads cubed (eg cucumber, tomatoes, onion, peppers, radishes, avocado, lettuce); Small handful of fresh fresh parsley (roughly chopped); 3 tbsp sweet chilli sauce; 2 garlic cloves (finely diced); 400 g smooth hummus; 1 small bunch of fresh parsley (roughly chopped)

It's easy to prep too much veg for that summer salad and find yourself with leftovers. Our Kicking Kofta Hummus Bowl turns those leftovers into a deliciously healthy lunch or week-day dinner.

Ingredients

For the koftas

120 g Tinned chickpeas (Drained)
75 ml Arla Cravendale Semi-skimmed milk
2 tbsp Olive oil
Juice of 1 lemons
200 g Turkey meat mince
1 Red chilli (finely diced)
1 Courgette (grated)
1 tbsp Dried herb
Small handful of fresh mint (chopped)
1 tsp Ground cumin
1 tsp Ground ground coriander
50 g Panko breadcrumbs breadcrumbs

For the salad salsa

Leftover salads cubed (eg cucumber, tomatoes, onion, peppers, radishes, avocado, lettuce)
Small handful of fresh fresh parsley (roughly chopped)
3 tbsp Sweet chilli sauce
2 Garlic cloves (finely diced)

To serve

400 g Smooth hummus
1 Small bunch of fresh parsley (roughly chopped)

Instructions

Step 1

Start by blitzing your chickpeas, Cravendale, oil and lemon in a food processor until combined but still coarse and pop in a bowl.

Step 2

Add all other kofta ingredients to the chickpea bowl along with the seasoning and give a good mix until combined and pliable.

Step 3

Wet your hands and shape them into small eggs, before popping them on a baking tray lined with baking paper and place in the fridge for 30 mins to firm up.

Step 4

Thread onto metal skewers or wooden that have been soaked in water (2 koftas per skewer) and place under the grill for 12-15 mins until golden and juicy. Ensure to flip halfway through to ensure even cooking.

Step 5

Whilst your koftas cook, put all salad salsa ingredients in a bowl and mix before placing them to one side.

Step 6

Remove your koftas from the oven once cooked, spread hummus across 4 shallow bowls, top with your leftover salad salsa and koftas and sprinkle with parsley for a kicking kofta hummus bowl, perfect for lunch or dinner!