Ottolenghi’s Lamb Kofta with Corn, Zucchini & Roasted Carrot Salad and Homemade Hummus – easy, vibrant and summery, with pomegranate molasses and feta. Jump to Recipe
I type this from the sun-lit, flower-adorned kitchen table of our new place in Melbourne.
Dining chairs remain on the to-do list, so an assorted collection of our desk chairs surround the table, any TV watching is currently from the floor, a few cardboard boxes linger to attempt to squeeze into the recycling, and the walls are freshly blank – but it is home base. For the year, or maybe longer – my first experience at living in a home that is not also my family’s, the first go at renting a house. Being more adult and no longer spoon-fed by the organised life of college and living in a building occupied by 300 other student – the freedom of having more of your own space than the 3 x 2m brick room filled up by a non-descript bed and desk. Don’t get me wrong, college was an incredible experience that I wouldn’t change – but I was definitely ready to move on. College food is finally in the past (a big bonus!) and one of my favourite belongings, my Kenwood, proudly occupies the new kitchen. It all feels very grown up.
(In saying that, I do have matte-grey pineapple wall-paper stickers adorning the wall above my bed – so maybe not quite so grown up yet..)
Moving house is strange: trying to find your feet in unfamiliar rooms, and with people who are your friends – but not your siblings or parents. I was lucky to have the best house-mate ever help me out with furniture shopping and IKEA flat-pack assembly, which would have been a major challenge on crutches. Flat-packing isn’t my biggest strength, I quickly discovered. Although reading the instruction manuals wasn’t a challenge, the big arrows pointing to which screw should go where, and which side should face each way, I kept trying to do everything too quickly, assuming I knew it all – and then would come to a grinding halt when I missed essential points in the assembly of my bed, or bedside table – only realising when it didn’t fit together properly, or was extremely asymmetric.
Fortunately, most of my mistakes were reversible – or at least, nothing has collapsed on me yet.
Much of my cooking is going to need to become significantly more budget friendly as well. So far it has gone well: cheap summer roasted tomato pasta with grilled zucchini, a vietnamese ginger chilli chicken with soba noodles, a quick leftovers shakshuka. It is made easier simply by the fact that I am no longer cooking for effectively 8 people as at home – by the time the insane appetite of my three brothers is taken into account, anything becomes expensive. Cooking for three girls is far more managable.
These middle-eastern lamb kofta with corn, zucchini & roasted carrot salad and homemade hummus were on the table last week. The salad relies on seasonal fresh ears of corn and zucchini, pan-fried or grilled, tossed with caramelised, warm roasted carrot and brightened with coriander, feta and a pomegranate molasses dressing. Ottolenghi’s spiced lamb kofta are brilliant – a middle-eastern version of a meatball, sweetly scented with cinnamon and all-spice and given a kick with fresh chilli and herbs. Pinenuts are an optional extra – they taste amazing if they fit your budget, but if not – take them or leave them. Homemade hummus, lemon and garlicy, rounds it all off, and it only takes a few minutes to transform your humble can of chickpeas (or dried, if you are a purist) in your food processor.
Cook’s notes (and budget tips):
- For faster evening assembly, make the kofta mixture the morning of or earlier whenever you have time and store in the fridge uncooked until just before meal-time.
- Hummus can also be made in advance.
- New tip from one of the girls in my house: buying feta for a few is MUCH cheaper (at least in Australia) when bought from the supermarket deli, rather than the prepackaged brands. It might not be quite so fancy, but enough for this meal might only cost $2. For other meals, the same goes with chicken.
- The lamb kofta are more easily cooked on a barbecue flat plate for ease, space and heat – but can be cooked in a pan if necessary. The zucchini can also be grilled on the barbecue rather than a pan.
- 800 g minced lamb
- 1 small white onion , finely chopped
- 2 large garlic cloves , crushed
- 50 g toasted pinenuts (optional)
- large handful flat-leaf parsley , finely chopped
- 1 medium-hot red chilli , deseeded and finely chopped
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons salt
- liberal ground black pepper
- pita bread to serve , toasted
- 700 g carrots
- 4 x corn cobs
- 3 zucchini
- 1 cup coriander , roughly chopped
- 1/2 cup mint leaves , torn
- 50-100 g feta
- olive oil , salt & pepper for cooking
- 2-3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 x 400g can chickpeas
- 1/4 cup tahini
- 1/4 cup olive oil
- 1 clove of garlic , crushed
- juice of 1/2 lemon
- salt to taste
- ice cold water to thin to desired consistency
-
Put all the kofta ingredients into a large bowl and use your hands to mix everything together. Shape into small ovals (60-80g each) and press mixture together firmly to ensure the kofta keep their shape.
-
When the salad and hummus are ready and you are just about ready to serve, heat a tablespoon or two of olive oil in a large fry pan (or a barbecue flat-plate) and sear the kofta on all sides until golden brown and cooked through - normally 6-8 minutes. If the pan isn’t big enough for the kofta to be in a single layer, do this in batches. Serve immediately with toasted pita bread.
-
Bring a large pot of water to the boil (large enough to fit the corn in).
-
Preheat the oven to 200°C and line an oven tray with baking paper. Cut the carrots into wedges and toss with olive oil and a liberal grind of salt and pepper (see photo). Lay out on baking tray in a single layer and roast for 20-30 minutes or until nearly tender.
-
Husk the corn and cook in the boiling water for 6 minutes. Remove to cool. When cool, cut the corn off the cobs with a sharp knife.
-
Heat a medium fry pan over high heat with a tablespoon of olive oil. Cut the zucchini length-ways into stripes and fry for a few minutes on each side until golden-brown. This can also be easily done on the barbecue.
-
Mix together the ingredients for the dressing in a small bowl or mug. Taste to adjust seasoning.
-
In a large bowl, combine the coriander, mint, feta, roasted carrots, corn and zucchini. Add the dressing and toss gently to combine.
-
Pour the contents of the chickpea can (liquid included), into a micro-wave safe bowl. Microwave for 1.5 minutes. Drain. At this point, if you want to make your hummus SUPER smooth, peel most of the skins off the chickpeas between your fingers. (this is totally optional - hummus is still amazing leaving them on, and much faster!)
-
In a food processor, blitz the tahini, lemon juice, olive oil and garlic. Add the chickpeas and process until a thick, smooth paste forms - this may take a few minutes. Add the iced water, a tablespoon at a time, until it reaches your desired consistency. Remember that if the hummus is going to be left to sit for a while, it will start to thicken - so err towards the slightly thinner side. Taste and season with salt and more lemon if needed.
Yay, sharehousing! Gah, so many memories of that. Mostly good. Some horrendously bad. Hope you enjoy your new place and the freedom of cooking whatever the heck you like and using your stand mixer <3
This whole plate looks insanely good and so balanced flavour-wise. I've been limiting meat consumption recently and omg all I want is those lamb koftas right now.
Congratulations on the move, Claudia! It’s a great feeling to move on into a new phase in your life. I am loving this lamb kofta and veggie salad. This all looks so fresh and flavorful – what a great summer dish!
Claudia…love this story but adore the photos! And while I am not into lamb I am into the gorgeous sides you have with it!
Thanks Mila! The sides are great on their own, or even with grilled chicken or fish too! x
Oh my goodness moving can be stressful especially when you are reassembling furniture! I definitely messed up my bed and ended up having to buy a new one haha! But more importantly this dish looks soooo delicious! All those veggies and that hummus it sounds soo good. I really wish I could eat this right now!
OMG I will be super careful when I next pack down and setup my bed! Hopefully you got one you liked better as a bonus haha. Thanks so much Linda! x
Congratulations on your new place! Moving is stressful, but it’s kinda fun to put your own stamp on things 🙂 This lamb kofta looks amazing! I just love all of the colors and flavors you’ve incorporated. It’s about lunchtime here, and I can hear my stomach growling!
Totally agree- luckily I had a week before uni started to get most things sorted out (the kitchen chairs are still are work in progress though…but at least the kitchen and bedrooms are sorted (priorities, right?!). Thanks Kathleen! xx
Many congratulations on you move, Claudia. Absoluelty love the story and that platter look heavenly. So gorgeous and so delicious.
Thanks Anu! xx
I legit just talked to Andrew about moving out/growing up, so I totally love this post for it’s relatability <3 And your food! The photography is absolutely perfect. Lovely, Claudia!! <3 <3
So good to hear, thanks Erica!! I guess we are at a stage of our lives where it is all too real haha! I am loving it though. Thanks so much girl, hope you are having a lovely week xx
omg gorgeous! this looks so refreshing and delicious. i love everything about every ingredient in this recipe. YUM!
Thanks Julia! x
Moving can be such a bitch, but I love the thrill of a decorating a new place. This recipe is gorgeous, and all the flavors are spot on.
Loving my new room, totally agree! I even decorated a wall with matte grey pineapples (removable stickers) haha. Thanks Nicole!
What an absolutely beautiful meal! I love love love lamb koftas but I also love that corn salad! What an beautiful pairing. I’m going to try this! 🙂
YES lamb kofta are the best right? I love corn so much, so always try to use it heaps when it is in season. My other fave is a corn/avocado/lime salad – SO good. x
Such a gorgeous plate of food! It’s a feast for the eyes and the palate.
Thank you!! x