Chicken koftas with hummus and salad

• chicken mince↗500g g

  (5% fat)

• egg↗1
• oats↗3 tbsp tbsp
• dried oregano↗1 tsp tsp
• lemon↗1

  with zest

• ground coriander↗2 tsp tsp
• ground cumin↗½ tsp tsp
• chopped parsley↗2 tbsp tbsp

  (taken from 30g in the salad ingredients below)

• rapeseed oil↗½ tsp tsp

  for frying

• canned chickpeas↗2

  drained (liquid retained)

• tahini↗2 tbsp tbsp
• lemon↗1

  juiced (about 3 tbsp)

• garlic clove↗1
• extra virgin olive oil↗2 tbsp tbsp
• large red onions↗2

  halved and thinly sliced

• лимон↗1

  вичавлений

• подрібнена петрушка↗30g
• огірок↗200g

  нарізаний крупними кусками

• помідори↗4

  нарізані дольками

Step-by-step instructions

1. 1

   Using your hands, mix all the kofta ingredients except the oil. Set aside.

2. 2

   Transfer all the hummus ingredients to a bowl, together with 3 tbsp of the liquid from the chickpeas, then blend with a hand blender until smooth. If you prefer a thinner texture, add more chickpea liquid and blend again.

3. 3

   For the salad, place the onion in a bowl with lemon juice and rub it with your hands to soften. Add the chopped parsley and set aside.

4. 4

   Form the koftas into 16 balls. Heat the rapeseed oil in a large non‑stick skillet over medium heat and fry the koftas for 5 minutes on each side until golden and cooked through. To finish on the barbecue, cook them until they just hold their shape, then skewer them. Grill for 4 minutes on each side on the barbecue. Raw koftas can be stored refrigerated in an airtight container for up to a day.

5. 5

   Divide half of the hummus between two plates. Mix the quickly marinated onion half with half the cucumbers and tomatoes, then serve the salad together with the koftas and hummus. Chill the remainder for another day. It will keep covered in the fridge for up to two days.