By Chef Ella Freyinger
April 2021
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!