spiced turkey kofta skewers with bean salad
- 1 cup (140g) salted peanuts
- ½ teaspoon chilli flakes
- sea salt and cracked black pepper
- 1 teaspoon mixed spice
- ¼ cup (25g) quinoa flakes
- 2 tablespoons milk
- 500g turkey mince
- 1 clove garlic, crushed
- 5cm-piece ginger, finely grated
- 2 large flatbreads
- 1 tablespoon extra virgin olive oil
- 8 baby gem cos (romaine) leaves
- natural Greek-style (thick) yoghurt, to serve
bean salad
- 400g can white (cannellini) beans, drained and rinsed
- 1 cup flat-leaf parsley leaves, chopped
- 2 tablespoons finely chopped chives
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- Preheat oven to 220°C (425°F). Place the peanuts, chilli, salt, pepper and half the mixed spice in a small food processor and process until finely chopped. Place on a plate and set aside.
- Place the quinoa and milk in a large bowl and set aside for 5 minutes to absorb. Add the turkey, garlic, ginger, salt, pepper and remaining mixed spice. Stir well to combine. Roll 2 tablespoons of the mixture to make 16 patties.
- Press the patties into the nut crumb to coat and thread the patties onto 8 soaked bamboo skewers. Place on a well greased large oven tray. Cook for 20–22 minutes or until cooked through.
- Lightly brush the flatbread with the oil and place on an oven tray. Cook for 4–5 minutes or until lightly golden and crunchy.
- To make the bean salad, place the beans, parsley, chives, lemon juice, oil, salt and pepper in a medium bowl and toss to combine.
- Serve the skewers with the lettuce, bean salad, flatbread and yoghurt. Serves 4.
© DONNA HAY GROUP
