Very, very tasty and not too tricky – I used chicken instead of turkey but I don’t suppose it makes too much difference.
• 200g turkey mince
• 1 tsp cumin
• 1tsp chilli flakes
• 1tsp ground coriander
• 1 small red onion
• Handful of fresh parsley
• Handful of fresh mint
• 1/2 cucumber, peeled and chopped
• 150g cherry tomatoes, chopped
• 1 lemon
• 80g dried quinoa
• 30g feta cheese, crumbled
• 2 tbsp 0% fat Greek yoghurt
Put the turkey mince, spices, the parsley stalks and big pinch of salt into a food process and mix. Add a teaspoon of water to loosen if necessary.
Roll the mixture into 4 fat sausages and put into the fridge for around 15 minutes
Cook the quinoa in boiling water as per the packet instructions and rinse in cold water and set aside.
Add the chopped tomatoes, cucumber, parsley and mint leaves to a bowl.
Get your griddle pan very hot and press your kofte down. Flip after about 4 minutes or when golden brown on one side and cook for a further 2-3 minutes.
Add your cooled quinoa to the tomato mix, squeeze over the juice of one lemon and season with salt to taste.
Plate up your tabbouleh with your kofte on top. Crumble half of the feta cheese over each plate and add a spoon of yoghurt to the side of each plate