Flatbreads with Lamb Koftas, Tenderstem® broccoli, Cucumber Ribbons & Tahini Sauce
Method
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Put the lamb, lemon zest, apricots, cumin, ground coriander and egg in a large mixing bowl. Season with salt and pepper and using your hands, mix the ingredients until well combined. Divide into 12 equal sized pieces, then shape into sausage shapes around metal skewers. Pop in the fridge until you want to cook them.
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Lay the cucumber flat onto a chopping board and peel lengthways along the cucumber with a peeler to create long, thin ribbons. Set aside.
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Gently steam the Tenderstem for 3-4 minutes until it’s softened.
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Combine the tahini, yogurt, lemon juice, sumac and garlic in a bowl and season with salt and pepper.
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Preheat the grill, a griddle pan or barbecue to medium. Grill the koftas for around 10-12 minutes, turning them frequently while cooking, until they are browned and cooked through (keep an eye on them as they colour quickly).
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Heat the flatbreads on both sides, either under the grill, in a griddle pan or on the barbecue.
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Break the koftas into bite sized pieces. Top the flatbreads with the cucumber ribbons, Tenderstem and kofta pieces. Drizzle over the tahini sauce, garnish with the chopped coriander and serve.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
