22 Street Lane Nursery - Dish of the Month

May 2025 Dish of the Month Recipe

Chargrilled Beef Koftas with a Mini Greek Salad

Ingredients: Kofta Mix: • 500g lean steak mince • 1 garlic clove, finely diced • 1 piece of fresh ginger, grated • 1 bunch of coriander, finely diced • 1 red onion, very finely diced • 10g of salt and pepper • 1 teaspoon of turmeric and cumin • 1 chilli deseeded and finely diced

Salad Mix: • 1 handful of jumbo couscous • 1 pack of vegan or regular feta • 1 pack of salad leaves of your choice • Half a cucumber, roughly sliced • 2/3 good quality tomatoes, cut into wedges • Any salad of your choice • The zest and juice of 2 lemons • 8-10 fresh mint leaves • 20ml malt vinegar • Half of a pomegranate • Handful of flat-leaf parsley

Method: 1. In a large mixing bowl, mix the kofta mix ingredients together making sure that all of the spices and herbs are well mixed. Form them into balls. 2. Start by bringing a pan of water to the boil with a little salt for the jumbo couscous. Cook it for around 8-12 minutes following packaging guidelines and then drain, leaving it to cool. 3. Make sure all of the salad ingredients are washed. Then mix the cucumber, salad leaves and tomatoes together with the cooled cooked couscous. Add the lemon juice, feta, mint and any remaining ingredients. 4. Cook the beef koftas on a BBQ or in an oven to over 75C degrees. We choose to serve ours with a homemade vegan tzatziki.