Smart Turkey Koftas
with Harrisa-Roasted Cauliflower Salad- Barley
- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Almonds
- Egg
- May contain traces of allergens
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
Tender turkey koftas are paired with hearty harissa-roasted cauliflower salad for an exciting and satisfying smart meal. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients
250 g
Ground Turkey
2 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Egg)
285 g
Cauliflower
1 unit(s)
Red Onion
28 g
Baby Spinach
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
3 tbsp
Yogurt Sauce
(Contains: Milk)
1 tbsp
Harissa Spice Blend
(May contain traces of: Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
28 g
Almonds, sliced
(Contains: Almonds)
Not included in your delivery
Ā½ tsp
Sugar*
1.5 tbsp
Oil*
Ā¼ tsp
Salt*
Ā¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut cauliflower into bite-sized pieces.
- Peel, then cut onion into 1/2-inch slices.
- Add cauliflower, onions, half the Harissa Spice Blend and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven until tender, 14-16 min.
- Meanwhile, peel, then mince or grate garlic.
- Zest, then juice lemon.
- Line another baking sheet with parchment paper.
- Add turkey, breadcrumbs, half the garlic and remaining Harissa Spice Blend and to a medium bowl. Season with 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper, then combine.
- Roll mixture into six 2x1-inch logs (twelve logs for 4 ppl).
- Add koftas to prepared baking sheet.
- Roast in the middle of the oven until cooked through, 12-14 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer almonds to a plate.
- Add remaining garlic, 1 tbsp (2 tbsp) lemon juice, 1/2 tsp (1 tsp) lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- When veggies are done, add spinach and roasted veggies to the bowl with dressing, then carefully toss to coat.
- Divide salad and koftas between plates.
- Sprinkle almonds over salad.
- Drizzle yogurt sauce over koftas.
