Dinner, Lunch

Makes approximately 4 serves

Did you know?

Parsley has the following amazing properties:

  • Reduces inflammation

  • Cleanses the liver

  • Protects against osteoporosis and maintains bone health

  • Strengthens the immune system

Ingredients:

Bean Koftas:

  • 2 cups red kidney beans
  • 2 tsp. dried oregano
  • 1 tsp. ground sumac
  • 2 cloves of garlic
  • ½ cup cooked quinoa
  • Juice of 1 lemon

Smokey Eggplant Dip:008

  • 1 large eggplant
  • Juice of ½ lemon
  • 1 clove garlic
  • 1 Tbsp. unhulled tahini

Tabouli:

  • ¾ cup quinoa
  • 1tsp sumac
  • 3 Tbsp chopped mint025
  • 1 cup of fresh parsley finely chopped
  • 2 large tomatoes finely diced
  • juice of 1 lemon

Method:

Bean Koftas:

  1. Preheat oven to 180 degrees celsius
  2. Line baking tray with baking paper
  3. Add all ingredients to a food processor and process until smooth.
  4. You may need to add a little wholemeal flour if the koftas are too crumbly (I omitted this)
  5. Mould into koftas and place on baking tray.
  6. Bake for approximately 20mins or until firm and slightly crisp.

Smokey Eggplant Dip:

  1. Place a large eggplant onto a gas stove top or use a BBQ to slightly char the outside.
  2. Wrap in foil and bake in the oven until soft.
  3. Once the eggplant is soft add to the food processor with garlic, tahini and lemon juice and process until smooth.

Tabouli:

  1. Cook 1/2 cup of quinoa in 1 cup of water using absorption method
  2. Allow quinoa to cool then add the tomatoes, parley, mint and sumac.
  3. Squeeze the juice of 1 lemon.

Serve with warmed flat bread

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Xoxo Hollie