Lamb Kofta & Greek Salad

Prep time: 25 minutes

Cook time: 15 minutes

Serves: 4 - 6 People

Follow along with Nick as he makes this epic mid week meal in partnership with @blackmoresaustralia for their Wellbeing Kitchen. The perfect new edition to your repertoire, as its hearty, healthy and makes for delicious leftover lunches the next day!! Our kids also LOVE each element of the dish, so hopefully you end up winning in that domain too!

View Print Layout
  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Total time: 40 minutes
  • Serves: 4 - 6 People


  • 1 kg Good quality lamb mince , (ask for 20-30% fat content)
  • 2 Eggs
  • 1 Red onion
  • 1 tbsp Corn flour , (or normal flour)
  • 1 bunch Washed parsley
  • 1 small handful Currants, (or sultanas)
  • 2 Lemons
  • Olive oil
  • Flaky salt
  • 1 punnet Grape/cherry tomatoes
  • 200 g Marinated feta
  • 100 g Pitted manzanilla olives , (or any type)
  • 400 g Drained chickpeas
  • 1/2 bunch Washed mint
  • 2 Lebanese cucumbers


  • 1)

    Start by adding 2 eggs to 1kg of lamb mince, then combine using your hands.

  • 2)

    Next finely dice 1 red onion and pop half into the mince (set the other half aside for the salad).

  • 3)

    Then add 1 tablespoon of corn flour, a small handful of chopped parsley, the zest of 2 lemons and a small handful of currants to the mince.

  • 4)

    Using your hands mix all the ingredients together.

  • 5)

    To make the koftas, take one tablespoon of lamb mince at a time and squeeze them into sausage-style shapes.

  • 6)

    Next drizzle a generous amount of olive oil in a pan over high heat, then place the koftas in one by one (be careful not to overcrowd the pan!)

  • 7)

    Cook the koftas for approx. 1 minute before giving them a quarter-turn (continue this process until the koftas are cooked all the way around).

  • 8)

    Once cooked, sprinkle the koftas with some flaky salt, then transfer to a plate and set aside to cool.

  • 9)

    For the salad, start by adding the remaining half of the chopped red onion to a large bowl, followed by 1 punnet of chopped grape tomatoes and 2 sliced Lebanese cucumbers.

  • 10)

    Then add 200g of marinated feta, 100g of pitted manzanilla olives and 1 can of drain chickpeas.

  • 11)

    Next roughly chop 1/2 bunch of washed mint and a handful of washed parsley and add them to the salad.

  • 12)

    Give the salad a good mix with your hands before transferring it onto a large serving dish.

  • 13)

    Pop the cooled koftas into the salad then finish off with a sprinkle of chopped parsley and the juice of 1 lemon.

Previous Next