Greek-inspired lamb kofta with quinoa and tzatziki

Method

1. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well and return to pot. Keep warm.
2. In a bowl, combine all kofta ingredients (except oil) until well combined. Use a tablespoon measure and damp hands to shape mixture into balls. Heat oil in a fry pan on medium heat. Cook kofta for about 10 minutes, turning occasionally, until golden and cooked through. Set aside to rest, covered, for 2–3 minutes.
3. Grate beetroot and carrot. Toss in pot with cooked quinoa, spinach and balsamic dressing. Season to taste with salt and pepper. Thinly slice radish for serving.
4. Mix tzatziki ingredients together. Divide quinoa salad between plates. Top with kofta and radish. Dollop with tzatziki and garnish with mint leaves.

Tip

If you’re short on time a store-bought tzatziki or your favourite hummus will work well in place of homemade tzatziki.