Juicy lamb kofta paired with a vibrant pearl barley salad. Roasted carrots, fresh herbs, and tangy pomegranate molasses create a colorful medley, complemented by creamy tahini-garlic yogurt. A perfect blend of flavors and textures for a delightful, wholesome meal.Serves 2-3
6 Hagens lamb kofta
250g pearl barley
5 mixed orange and purple carrots
1 handful slivered almonds
1 cup finely chopped mixed herbs: mint, dill, parsley and spring onion
2 tablespoons pomegranate molasses
100g Bulgarian feta, crumbled
2 lemons, juiced
1 cup Greek yogurt
2 tablespoons tahini
1 clove garlic, grated
Extra virgin olive oil
Aged red wine vinegar
Flaked salt
In a large pot, combine the pearl barley with enough water to cover it. Bring to a boil and cook uncovered until tender, around 15 minutes. Drain and let cool.
Toast the almonds in a preheated 160C oven for 10–15 minutes. Set to one side.
Peel and cut carrots, pop them in a baking tray, and then douse them with olive oil and season them with salt. Bake at 180C until tender and have some colour on them, around 20 minutes.
Place all salad ingredients in a large bowl and toss to combine: carrots, barley, almonds, feta, herbs and season with pomegranate molasses, lemon juice, vinegar, salt and oil.
Mix tahini and garlic into the Greek yogurt and season with lemon juice and salt.
Grill lamb kofta on a hot barbeque or grill plate and serve them up immediately next to some of the yogurt and then some of the salad.
