Single Serving

Ingredients

• FOR THE KOFTA
• 1 pound ground turkey
• 1 cup cooked greens
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tbsp sesame seeds
• 1 clove garlic, minced
• 1 egg
• 4 tbsp quinoa flakes
• Kosher salt
• FOR THE CAULIFLOWER SALAD
• 1 small head cauliflower (or 1⁄2 large head), cut into florets
• 1⁄2 small red onion
• 1⁄4 cup currants
• 1⁄4 cup green olives, pitted and thinly sliced
• 2 oz crumbled feta (optional)
• 1⁄2 cup mint, basil and dill leaves
• FOR THE DRESSING:
• 1 tbsp za’atar
• 1 tsp Dijon mustard
• 1⁄4 cup lemon juice
• 1⁄4 cup olive oil
• 1 tsp kosher salt
• 1⁄4 tsp freshly ground black pepper

Steps

• FOR THE KOFTA
• Add all ingredients to a bowl and gently combine using your hands. You do not want to mush the mixture together as this will create tough kufta. Divide the mixture into 8 equal pieces and form into oval shapes, flattening them in the center.
• Heat a cast iron skillet over medium-high heat. Add 3 tbsp olive oil. Place the kofta in the pan, making sure not to crowd, and cook for 3-4 minutes on each side. You will know they are cooked through when the center begins to slightly puff.
• FOR THE DRESSING
• Add all ingredients to a small bowl and whisk until combined. Season with salt, if needed.
• FOR THE CAULIFLOWER SALAD
• Prepare an ice bath. Bring a pot of salted water to a boil. Add the cauliflower and cook for 2-3 minutes, until tender. Strain and place in the ice bath for 2 minutes. Remove and pat the cauliflower dry. Combine with remaining ingredients. Add half of the dressing and toss to coat. Taste and add more dressing if needed. Serve with the kofta.
• Enjoy!