Tender shawarma-seasoned koftas are served alongside a hearty spring mix salad with a sweet-yet-tart fig dressing in this simple and filling Middle-Eastern-inspired dinner.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
500 g
Bœuf haché
113 g
Mélange printanier
1 pièce(s)
Tomato
3 pièce(s)
Radis
1 pièce(s)
Citron
½ tasse(s)
Feta, émietté
(Contient Lait)
4 cs
Mayonnaise
(Contient Oeuf, Sulfites, Moutarde)
2 cs
Chapelure italienne
(Contient Oeuf, Lait, Sésame, Soya, Sulfites, Gluten)
1 cs
Épices shawarma
(Contient Sulfites)
1 cs
Tartinade de figues
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut tomato into 1/4-inch pieces.Thinly slice radishes.Zest, then juice half the lemon. Cut remaining lemon into wedges.
Line a baking sheet with parchment paper.Add breadcrumbs, Shawarma Spice Blend, half the feta and beef to a medium bowl. Season with pepper, then combine. Roll mixture into six 2x1-inch logs (12 logs for 4 ppl).
Arrange koftas on the prepared baking sheet.Roast in the middle of the oven, until golden-brown and cooked through, 13-15 min.**
Add half the fig spread (use all for 4 ppl), 1 tsp (2 tsp) lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add spring mix, radishes and tomatoes, then toss to combine.
Add lemon zest, mayo, 1/2 tsp (1 tsp) lemon juice and 1 tsp (2 tsp) water to a small bowl. Season with salt and pepper, then whisk to combine.Divide koftas and salad between plates. Sprinkle salad with remaining feta.Drizzle lemon-mayo sauce over koftas.Squeeze a lemon wedge over top, if desired.
If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. Roll mixture into twelve 2x1-inch logs (24 logs for 4 ppl).