Finally I have herbs hanging in our courtyard. After the high drama of moving we treated ourselves to pots and pots of herbs ready for picking and cooking. Luckily, my husband had spotted a recipe that needed stacks of fresh herbs - lamb kofta with quinoa tabouli in the July 2011 edition of Australian Men's Health.
The recipe was from Ben O'Donoghue and I have adapted it slightly. It was easily the best thing I have made this year and a great dish to try at the start of spring.
500grams lamb mince
1 teaspoon ground coriander
1/2 onion finely diced
2 tablespoons fresh chopped oregano
Mix the ingredients until well combined. Shape into rectangles the size and shape of a Tim Tam and place in a roasting tin. Roast at 200 degrees for 45 minutes or until brown and cooked.
1 cup quinoa
1 cup frozen corn kernels
1 garlic clove finely chopped
1 cup chopped parsley
1/2 cup chopped basil
4 roma chopped tomatoes
Juice of one large lemon
4 tablespoons extra virgin olive oil
Salt and pepper
Rinse and cook quinoa. Towards the end of cooking time add the corn kernels to cook them. Drain the quinoa and corn and set aside to cool.
Mix the cooled quinoa, corn, garlic clove, parsley, basil, tomato, lemon juice and olive oil. Add salt and pepper to taste.
Serve kofta and tabouli with wraps or other type of bread (gluten-free wraps make this a gluten-free meal), greek yoghurt and harissa sauce.