Spiced Lamb Koftas with Protein-Rich Quinoa Tabbouleh

Ingredients:

For the Spiced Lamb Koftas:

• 500g lean lamb mince (for protein)
• 2 cloves of garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Small handful of fresh mint, finely chopped
• 1 egg (for binding)

For the Protein-Rich Quinoa Tabbouleh:

• 1 cup cooked Quinoa (for protein)
• 1 large bunch of fresh Parsley, finely chopped
• 1 medium cucumber, finely chopped
• 2 ripe tomatoes, finely chopped
• Juice of 1 Lemon
• Extra virgin olive oil for dressing

Cooking Instructions:

For the Spiced Lamb Koftas:

1. Mix the lamb mince, minced garlic, ground cumin, ground coriander, finely chopped mint, and the egg in a large bowl. Season with salt and pepper to taste.
2. Form the mixture into small, oval-shaped patties. Set them aside to rest for about 15 minutes in the fridge.
3. Heat a nonstick frying pan over medium heat. Cook the koftas until they are golden brown and cooked through, turning regularly, approximately 10-15 minutes.

For the Protein-Rich Quinoa Tabbouleh:

1. Cook the quinoa as per packaging instructions and let it cool.
2. In a large bowl, combine the cooled quinoa, finely chopped parsley, cucumber, tomato, lemon juice. Drizzle over the olive oil.
3. Stir all ingredients well to combine and season with salt and pepper to taste.

Nutritional Values per Serving:

• Calories: 375 kcal
• Protein: 30g
• Fat: 1015g
• Carbs: 25g

Plating:

Lay a generous scoop of the quinoa tabbouleh in the center of the plate, forming a circular bed. Place the spiced lamb koftas around this circle, their pointed ends facing outward, like the spokes of a wheel. Intermittently place wedges of the lemon around the plate for the optional added zest. Service with a traditional mint yogurt dip or tahini on the side. The final dish should present a pleasing contrast of colours – brown from the spiced koftas, the diverse greens and reds from the tabbouleh, and a pop of yellow from the lemon wedges.