What are the main ingredients in Lamb Kofta Mezze Plate?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Lamb Kofta Mezze Plate?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Lamb Kofta Mezze Plate?

AT THE HALFWAY MARK…: Remove the aubergine from the oven, give it a shift, and sprinkle over another third of the za'atar spice. Scatter over the chickpeas, onion, and tomatoes, and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the veg should be cooked through and caramelised. MEATBALL MADNESS: Add the mince to the bowl of diced onion. Combine with half of the chopped mint, the Lamb Rub to taste, and a generous amount of seasoning to taste. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. Sprinkle over the remaining za’atar spice and pop in the oven for 8-10 minutes until cooked through and glossy. MEZZE DELIGHT!: Load up with roast veg and cover with the juicy meatballs. Drizzle over the hummus dressing and side with some peppery rocket. Garnish with the toasted pumpkin seeds and the remaining chopped mint. Go on, Chef – devour! GET THAT AUB IN THE OVEN: Preheat the oven to 220°C. Place the aubergine chunks and unpeeled garlic cloves on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes, shifting halfway. TOAST THE SEEDS & DO A LITTLE PREP: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Dice half of the peeled onion and set aside in a bowl. Slice the remainder and place in a separate bowl with the drained chickpeas and rinsed baby tomatoes. Coat in oil, a third of the za’atar spice, and some seasoning. Set aside. ALMOST THERE: When the roast is ready, discard the skin from the garlic and mix the flesh with the hummus (to taste). Add warm water in 5ml increments until drizzling consistency. Toss the rinsed rocket with a drizzle of oil and some seasoning.

What should be prepared from my kitchen to make Lamb Kofta Mezze Plate?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Lamb Kofta Mezze Plate

Name: Lamb Kofta Mezze Plate
Prep time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

A lavish Middle Eastern, mezze-style meal: a roast of aubergine, baby tomatoes, and chickpeas; spiced lamb mince meatballs; peppery rocket; fresh mint; and splatters of hummus mixed with roast garlic.

Lamb Kofta Mezze Plate

with roast aubergine, ready-made hummus & za’atar

Hands on Time: 40 - 50 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Baby Tomatoes
Chickpeas
Fresh Mint
Garlic Clove
Hummus
Lamb Mince
NOMU Lamb Rub
Onion
Pumpkin Seeds
Rocket
Za'atar Spice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GET THAT AUB IN THE OVEN
Preheat the oven to 220°C. Place the aubergine chunks and unpeeled garlic clove on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes, shifting halfway.
TOAST THE SEEDS & DO A LITTLE PREP
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Dice half of the peeled onion and set aside in a bowl. Slice the remainder and place in a separate bowl with the drained chickpeas and rinsed baby tomatoes. Coat in oil, a third of the za’atar spice, and some seasoning. Set aside.
AT THE HALFWAY MARK…
Remove the aubergine from the oven, give it a shift, and sprinkle over another third of the za'atar spice. Scatter over the chickpeas, onion, and tomatoes, and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the veg should be cooked through and caramelised.
MEATBALL MADNESS
Add the mince to the bowl of diced onion. Combine with half of the chopped mint, the Lamb Rub to taste, and a generous amount of seasoning to taste. Roll into 4-5 meatballs and place on a lightly greased baking tray. Sprinkle over the remaining za’atar spice and pop in the oven for 8-10 minutes until cooked through and glossy.
ALMOST THERE
When the roast is ready, discard the skin from the garlic and mix the flesh with the hummus (to taste). Add warm water in 5ml increments until drizzling consistency. Toss the rinsed rocket with a drizzle of oil and some seasoning.
MEZZE DELIGHT!
Load up with roast veg and cover with the juicy meatballs. Drizzle over the hummus dressing and side with some peppery rocket. Garnish with the toasted pumpkin seeds and the remaining chopped mint. Go on, Chef – devour!

Aubergine - 1
Garlic Clove - 1
Pumpkin Seeds - 10g
Onion - 1
Chickpeas - 60g
Baby Tomatoes - 100g
Za'atar Spice - 15ml
Lamb Mince - 150g
Fresh Mint - 3g
NOMU Lamb Rub - 10ml
Hummus - 50ml
Rocket - 20g

Download the Recipe

Serves 2

GET THAT AUB IN THE OVEN
Preheat the oven to 220°C. Place the aubergine chunks and unpeeled garlic cloves on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes, shifting halfway.
TOAST THE SEEDS & DO A LITTLE PREP
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Dice half of the peeled onion and set aside in a bowl. Slice the remainder and place in a separate bowl with the drained chickpeas and rinsed baby tomatoes. Coat in oil, a third of the za’atar spice, and some seasoning. Set aside.
AT THE HALFWAY MARK…
Remove the aubergine from the oven, give it a shift, and sprinkle over another third of the za'atar spice. Scatter over the chickpeas, onion, and tomatoes, and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the veg should be cooked through and caramelised.
MEATBALL MADNESS
Add the mince to the bowl of diced onion. Combine with half of the chopped mint, the Lamb Rub to taste, and a generous amount of seasoning to taste. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. Sprinkle over the remaining za’atar spice and pop in the oven for 8-10 minutes until cooked through and glossy.
ALMOST THERE
When the roast is ready, discard the skin from the garlic and mix the flesh with the hummus (to taste). Add warm water in 5ml increments until drizzling consistency. Toss the rinsed rocket with a drizzle of oil and some seasoning.
MEZZE DELIGHT!
Load up with roast veg and cover with the juicy meatballs. Drizzle over the hummus dressing and side with some peppery rocket. Garnish with the toasted pumpkin seeds and the remaining chopped mint. Go on, Chef – devour!

Aubergine - 1
Garlic Clove - 2
Pumpkin Seeds - 20g
Onion - 1
Chickpeas - 120g
Baby Tomatoes - 200g
Za'atar Spice - 30ml
Lamb Mince - 300g
Fresh Mint - 5g
NOMU Lamb Rub - 20ml
Hummus - 100ml
Rocket - 40g

Download the Recipe

Serves 3

GET THAT AUB IN THE OVEN
Preheat the oven to 220°C. Place the aubergine chunks and unpeeled garlic cloves on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes, shifting halfway.
TOAST THE SEEDS & DO A LITTLE PREP
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Dice half of the peeled onion and set aside in a bowl. Slice the remainder and place in a separate bowl with the drained chickpeas and rinsed baby tomatoes. Coat in oil, a third of the za’atar spice, and some seasoning. Set aside.
AT THE HALFWAY MARK…
Remove the aubergine from the oven, give it a shift, and sprinkle over another third of the za'atar spice. Scatter over the chickpeas, onion, and tomatoes, and return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the veg should be cooked through and caramelised.
MEATBALL MADNESS
Add the mince to the bowl of diced onion. Combine with half of the chopped mint, the Lamb Rub to taste, and a generous amount of seasoning to taste. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. Sprinkle over the remaining za’atar spice and pop in the oven for 8-10 minutes until cooked through and glossy.
ALMOST THERE
When the roast is ready, discard the skin from the garlic and mix the flesh with the hummus (to taste). Add warm water in 5ml increments until drizzling consistency. Toss the rinsed rocket with a drizzle of oil and some seasoning.
MEZZE DELIGHT!
Load up with roast veg and cover with the juicy meatballs. Drizzle over the hummus dressing and side with some peppery rocket. Garnish with the toasted pumpkin seeds and the remaining chopped mint. Go on, Chef – devour!

Aubergine - 1
Garlic Clove - 2
Pumpkin Seeds - 20g
Onion - 1
Chickpeas - 120g
Baby Tomatoes - 200g
Za'atar Spice - 30ml
Lamb Mince - 300g
Fresh Mint - 5g
NOMU Lamb Rub - 20ml
Hummus - 100ml
Rocket - 40g

Download the Recipe

Serves 4

GET THAT AUB IN THE OVEN
Preheat the oven to 220°C. Place the aubergine chunks and unpeeled garlic cloves on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 40-45 minutes, shifting halfway.
TOAST THE SEEDS & DO A LITTLE PREP
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Dice half of the peeled onion and set aside in a large bowl. Slice the remainder and place on a roasting tray with the drained chickpeas and rinsed baby tomatoes. Coat in oil, a third of the za’atar spice, and some seasoning. Set aside.
AT THE HALFWAY MARK…
Give the aubergine a shift, sprinkle over another third of the za'atar spice, and return to the oven. Pop in the tray of chickpeas, onion, and tomatoes, and cook for the remaining roasting time. On completion, the chickpeas should be crispy and the veg should be cooked through and caramelised.
MEATBALL MADNESS
Add the mince to the bowl of diced onion. Combine with half of the chopped mint, the Lamb Rub to taste, and a generous amount of seasoning to taste. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. Sprinkle over the remaining za’atar spice and pop in the oven for 10-12 minutes until cooked through and glossy.
ALMOST THERE
When the roast is ready, discard the skin from the garlic and mix the flesh with the hummus (to taste). Add warm water in 5ml increments until drizzling consistency. Toss the rinsed rocket with a drizzle of oil and some seasoning.
MEZZE DELIGHT!
Load up with roast veg and cover with the juicy meatballs. Drizzle over the hummus dressing and side with some peppery rocket. Garnish with the toasted pumpkin seeds and the remaining chopped mint. Go on, Chef – devour!