Lamb Kofta

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Ingredients:

• 400g sweet potato, peeled, cut into 4cm pieces

• 200g parsnips, peeled, cut into 4cm pieces

• 300g carrots, peeled, cut into 4 cm pieces

• 2 tbs Beerenberg Extra Virgin Olive Oil

• 500g lean lamb mince

• 100g brown onion, finely chopped

• 1 tsp finely grated lemon rind

• 1 tsp ground cumin

• 310ml chicken stock

• 190g couscous

• 200g green beans

• 200g low-fat natural yoghurt

• 1 tsp Beerenberg Crushed Garlic

• 1/4 cup coarsely chopped fresh continental parsley

Method:

1. Preheat oven to 200C. Place the sweet potato, parsnip and carrot in a large roasting pan. Drizzle with 3 tsp of the oil and gently toss to coat.

2. Roast the sweet potato mixture in preheated oven, turning occasionally, for 40 minutes or until golden brown and tender.

3. Meanwhile, combine the mince, onion, lemon rind and cumin in a large bowl. Divide the mince mixture into 8 equal portions. Use your hands to roll each portion into a 12cm-long sausage. Heat the remaining oil in a large non-stick frying pan over medium heat. Add the sausages and cook for 8 minutes or until brown and cooked through. Remove from heat. Transfer to a plate and cover with foil to keep warm.

4. Place the stock in a medium saucepan over high heat. Add the couscous and stir with a fork until combined. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

5. Meanwhile, cook the beans in a medium saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain well.

6. Place the yoghurt, garlic and parsley in a small bowl and stir to combine.

7. Place the couscous, roasted vegetables and beans in a large bowl and gently toss to combine. Divide the roasted vegetable couscous evenly among serving plates. Cut the koftas in half diagonally and divide among serving plates. Drizzle with yoghurt mixture and serve immediately.