Carb Smart Middle Eastern-Inspired Beef Koftas
with Feta and Radish Salad
Tender shawarma-seasoned koftas are served alongside a hearty spring mix salad with a sweet yet tart fig dressing in this simple and filling Middle-Eastern-inspired dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled
(Contains Egg, Mustard)
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Shawarma Spice Blend
Not included in your delivery
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut tomato into 1/4-inch pieces.Thinly slice radishes.Zest, then juice half the lemon. Cut remaining lemon into wedges.
Line a baking sheet with parchment paper.Add breadcrumbs, Shawarma Spice Blend, half the feta and beef to a medium bowl. Season with pepper, then combine. Roll mixture into six 2x1-inch logs (12 logs for 4 ppl).
Arrange koftas on the prepared baking sheet.Roast in the middle of the oven, until golden-brown and cooked through, 13-15 min.**
Meanwhile, heat a large non-stick pan over medium heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Remove from heat. Transfer almonds to a plate.
Add half the fig spread (use all for 4 ppl), 1 tsp (2 tsp) lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add spring mix, radishes and tomatoes, then toss to combine.
Add lemon zest, mayo, 1/2 tsp (1 tsp) lemon juice and 1 tsp (2 tsp) water to a small bowl. Season with salt and pepper, to taste, then whisk to combine.Divide koftas between plates. Serve salad alongside.Sprinkle salad with almonds and remaining feta.Drizzle lemon mayo sauce over koftas.Squeeze a lemon wedge over top, if desired.