Lamb Kofta + Tabouli Pita Pockets w Yoghurt Dressing
500g lamb mince
2 tsp minced garlic
1 tbs fresh mint
1 tbs fresh parsley
½ onion, finely diced
¾ cup quinoa
1.5 cups water
Tub of cherry tomatoes, diced
Cucumber, diced
½ cup mint, chopped
½ cup parsley, chopped
2 tbs olive oil
2 tsp lime juice
1 cup greek yoghurt
½ tsp garlic
2 tbs parsley, finely chopped
1 tsp lemon juice
Pita pockets
SERVING SIZE: FAMILY (6 X SERVES) | Suitable from 6mo
6mo: Serve kofta in half, serve strips of pita to naw on, mash quinoa with the yoghurt, serve wedges of tomato and sticks of cucumber
9mo/well established on finger foods: Serve kofta in bite sized pieces, serve strips or squares of pita, mash quinoa with the yoghurt, serve bite sized bits of tomato and slices of cucumber
Toddlers: depending on skill level, this may still be best to deconstruct as above
Combine Kofta ingredients in a bowl and roll into Kofta shaped logs, set aside
Rinse quinoa under running water for approx. 30 seconds
Place in a pot, with 2 cups of water
Bring to the boil over medium heat
Reduce heat to low and simmer for until water is absorbed (approx. 10-20 min)
Whilst quinoa is cooking, prepare the rest of your tabouli
Combine cherry tomatoes, cucumber, mint and parsley in a bowl
Add cooked and slightly cooled quinoa
Dress with olive oil and lime juice
Combine greek yoghurt, garlic, lemon juice and parsley in a bowl and set aside
Cook Kofta until cooked through (approx. 7 minutes)