This recipe is endlessly versatile and a brilliant way to make the most of stale pitta and tired herbs. No pitta? Use wraps. No coriander? Try dill or parsley—whatever you have on hand will work beautifully.
Kofta salad with salsa verde & kefir dressing
By Legghorn
Ingredients:
Koftas
1kg Legghorn mince
7 large garlic cloves (minced)
3 tbsp dried oregano
1½ tbsp mild curry powder
1½ tbsp mustard powder
1½ tbsp paprika powder
10-15g salt
½ tsp black pepper
Salsa Verde
50g parsley
50g coriander/ soft green herb
30g mint
1 green chilli
200ml olive oil
100ml apple cider vinegar
Salt, to taste
Kefir dressing
200ml kefir
60g tahini
1 garlic clove (minced)
1 lemon (juiced)
½ tsp mustard powder
1 tsp honey
Salt, to taste
Serve with
3 cucumber (diced)
400g tomatoes (diced)
1 red onion (thinly sliced)
Fresh herbs (chopped)
10 pitta breads, cut into triangles
700g chickpeas (rinsed)
Cooking Process:
Step 1: Cut or tear the old pitta bread into triangles or chunks, toss with olive oil and salt and place in the oven at 180C for around 10 minutes, stirring halfway. Remove from the oven when the pitta is light brown and crisp on all sides.
Step 2: Mix the kofta ingredients in a bowl using your hands. Return mix to fridge to set a little if the mix is not firm enough to portion.
Step 3: Portion into 40-45g balls then roll into logs about 10cm long. Thread onto skewers then flatten to c.1.25cm (to help them cook faster and get more char!)
Step 4: Roughly chop all the salsa verde ingredients and place in blender. Blend until the mixture is smooth and has a consistency of thick yoghurt, adding vinegar/ oil to loosen up if needed.
Step 5: Combine the ingredients for the kefir dressing, adjusting the seasoning to taste. You can create a green dressing by combining with a little salsa verde, or serve seperately.
Step 6: Chop the onion, cucumber and tomato for the chopped salad, and add the rinsed chickpeas (Bold Bean Co are our favourites)
Step 7: Cook on a BBQ for more smoky flavours, or heat oil in a non stick pan over medium high heat. Cook the koftas in batches for 4 minutes on each side, then just 30 seconds on the thin edges. Keep an eye on the heat so as not to burn the koftas.
Step 8: Assemble the salad and pitta bread on a plate, dress with salsa verde and kefir tahini dressing and top with freshly grilled koftas and some fresh herbs
NOTES
- Gut-friendly: Packed with probiotic kefir and fibre-rich chickpeas, this refreshing salad is as nourishing as it is delicious. A perfect addition to your weekly menu!
- Allergens: This recipe contains milk, mustard and gluten