Kicking Kofta Hummus Bowl

Kicking Kofta Hummus Bowl

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.


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!

Why not double the recipe and keep any extra koftas in the freezer ready to defrost and cook whenever you need them!


For the koftas
Tinned chickpeas (Drained)
120 g
Arla Cravendale Semi-skimmed milk
75 ml
Olive oil
2 tbsp
Juice of 1 lemons
Turkey meat mince
200 g
Red chilli (finely diced)
Courgette (grated)
Dried herb
1 tbsp
Small handful of fresh mint (chopped)
Ground cumin
1 tsp
Ground ground coriander
1 tsp
Panko breadcrumbs breadcrumbs
50 g
For the salad salsa
Leftover salads cubed (eg cucumber, tomatoes, onion, peppers, radishes, avocado, lettuce)
Small handful of fresh fresh parsley (roughly chopped)
Sweet chilli sauce
3 tbsp
Garlic cloves (finely diced)
To serve
Smooth hummus
400 g
Small bunch of fresh parsley (roughly chopped)