Halloumi with tomatoes & pomegranate molasses
Salty halloumi cheese, sweet pomegranate molasses and fresh mint make a delicious combination in this quick Lebanese meze dish
Lamb kofta stew with cauliflower & chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the sauce
- 2 tsp olive oil
- 1 small onionchopped
- 1 garlic clovechopped
- 400g can chopped tomatoes
- 2 tsp tomato purée
- 500ml hot lamb stock
- ½ small cauliflowerbroken into small florets
- 0.5 x 400g can chickpeas(save the rest for the kofta balls)
- ½ bunch corianderleaves only, to serve
For the kofta balls
- 250g minced lamb
- 1 small onionfinely chopped
- small pack corianderfinely chopped
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 0.5 x 400g can chickpeas(from above), drained and crushed
Nutrition: per serving
- kcal613
- fat25g
- saturates9g
- carbs33g
- sugars12g
- fibre12g
- protein57g
- salt1.2g
Method
step 1
First, make the sauce. Heat the oil in a large pan over a medium heat and fry the onion for around 10 mins until starting to soften and caramelise. Stir in the garlic and cook for about 1 min, then add the tomatoes and tomato purée and stir again. Season well and pour in 400ml of the stock. Cover and bring to the boil, then simmer over a very low heat while you make the kofta balls.
step 2
Add all the ingredients for the kofta balls to a large mixing bowl, and mix with your hands until all the ingredients are combined. Spoon out golf ball-sized pieces of the mixture, and roll into balls using your hands.
step 3
Give the sauce a good stir. Drop the kofta balls on top, then add the cauliflower florets and the rest of the chickpeas, pushing them just under the liquid. Simmer for 25-30 mins or until the kofta balls are tender, adding the remaining 100ml of stock, if necessary. Scatter over the coriander and serve.
