Dinner, Lunch
Makes approximately 4 serves
Did you know?
Parsley has the following amazing properties:
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Reduces inflammation
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Cleanses the liver
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Protects against osteoporosis and maintains bone health
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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:
- 1 large eggplant
- Juice of ½ lemon
- 1 clove garlic
- 1 Tbsp. unhulled tahini
Tabouli:
- ¾ cup quinoa
- 1tsp sumac
- 3 Tbsp chopped mint
- 1 cup of fresh parsley finely chopped
- 2 large tomatoes finely diced
- juice of 1 lemon
Method:
Bean Koftas:
- Preheat oven to 180 degrees celsius
- Line baking tray with baking paper
- Add all ingredients to a food processor and process until smooth.
- You may need to add a little wholemeal flour if the koftas are too crumbly (I omitted this)
- Mould into koftas and place on baking tray.
- Bake for approximately 20mins or until firm and slightly crisp.
Smokey Eggplant Dip:
- Place a large eggplant onto a gas stove top or use a BBQ to slightly char the outside.
- Wrap in foil and bake in the oven until soft.
- Once the eggplant is soft add to the food processor with garlic, tahini and lemon juice and process until smooth.
Tabouli:
- Cook 1/2 cup of quinoa in 1 cup of water using absorption method
- Allow quinoa to cool then add the tomatoes, parley, mint and sumac.
- Squeeze the juice of 1 lemon.
Serve with warmed flat bread
