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!