Lamb Kofte with Brown Rice Salad

Serves 4 as a light meal

20 Medium


500g lamb mince
25g dried breadcrumbs
1 egg, lightly whisked
2 cloves garlic, crushed
1 tsp ground cumin
Azalea Grapeseed Oil, to brush

1 x 250g packet microwave brown rice
¼ cup pine nuts, toasted
½ Lebanese cucumber, diced
¼ small red onion, finely chopped
1/3 cup each parsley and coriander leaves
2 tbsp Azalea Grapeseed Oil
2 tbsp red wine vinegar (or lemon juice)
Sea salt and freshly cracked black pepper



Combine mince, breadcrumbs, egg, garlic and cumin, season and mix well. Divide into 12 equal portions and shape like a football. Brush generously with Azalea Grapeseed Oil and BBQ on medium heat for 8-10 mins, turning, until cooked through.


For the salad, prepare rice as per packet instructions, rinse and drain well. Combine with pine nuts, cucumber, onion and herbs. Whisk together Azalea Grapeseed Oil, red wine vinegar (or lemon juice) and salt and pepper. Toss through the salad and serve immediately with the kofte.