RECIPE: Kefta with kohlrabi salad and yoghurt-mint sauce
FOR THE KEFTA:
- minced lamb - 1 kg
- leaf parsley
- salt - 16gr
- black pepper - 5 gr
- red pepper - 1 piece
- Spices & Rubs - Oriental Boogie - 40 gr
FOR THE SALAD:
- kohlrabi - 1piece
- carrots - 2 pieces
- roasted almonds - 50 gr
- leaf parsley
- lime - 1/2 piece
FOR THE YOGHURT-MINT SAUCE:
- greek yoghurt - 200 gr
- fresh mint
- lime - 1/2 piece
- fresh garlic
- liquid honey or agave syrup
THIS IS HOW WE DO IT:
Make kefta:
- mix the minced lamb with the chopped leaf parsley, a finely chopped red pepper and a generous amount of Oriental Boogie spices
- roll sausages from the mixed minced meat and put them on a skewer so they can be easily fried
- cook them on the BBQ or in the pan
Make the salad:
- mix toghether the grated kohlrabi and carots
- add some peper, salt, olive oil an the juice of a lime
- finish off with toasted almond flakes and some leaf parsley
Make the yoghurt-mint sauce:
- crush the garlic ans chop a large handful of fresh mint
- mix the Greek yoghurt with the mint, garlic and juice of half a lime
- add some pepper, salt, olive oil and a pinch of liquid honey of agave syrup
TIP:
Serve all of this in a wrap or pita bread. It's the kids favorites!
