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.
