BEEF KOFTA WITH CHICKPEA SALAD

SERVES: 4 TIME TO MAKE: LESS THAN 1 HOUR

Try them cooked over the coals.

INGREDIENTS

SALAD

400 grams PnP chickpeas, rinsed and drained 1 PnP red onion, sliced 350 grams PnP mixed cherry tomatoes, halved 1 small PnP cucumber, peeled, seeded and sliced 8 PnP radishes, sliced 1 handful PnP mint 1 handful PnP dill 1 drizzle freshly squeezed lemon juice , to taste 1 small PnP yoghurt, for drizzling MAIN INGREDIENTS

500 grams mince mixture 12 wooden skewers, soaked in water

SPICE DUST

3 tbsp cumin 3 tbsp coriander seeds 1 tbsp dried mint 1 tsp PnP dried chilli flakes, optional 1 dash PnP olive oil 1 large PnP brinjal, sliced

METHOD Shape balls of mince around skewers and refrigerate to set. Crush spices using a pestle and mortar. Brush kebabs with oil and dust with spices. Char-grill or braai until cooked. Coat brinjal slices with oil and char-grill until soft. Toss salad ingredients together and dress with lemon juice and olive oil. Serve kebabs with yoghurt and salad.

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