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Beef & courgette koftas with hot feta salad
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1 large courgette, coarsely grated
1 large red onion
400g pack 5% beef mince
2 tbsp Bart Red Bell Pepper Flakes
½ cucumber, cut into small chunks
300g pack red choice tomatoes, roughly chopped
30g à la Grecque olives
50g feta, crumbled
2 tbsp extra virgin olive oil
2-3 tsp lemon juice, to taste
4 Essential Wholemeal Pittas
1. Preheat the oven to 200ºC, gas mark 6. Pat the courgette dry between several sheets of kitchen paper. Thinly slice half the onion. Finely chop the remainder and mix in a bowl with the beef, courgette, red pepper flakes and a little salt.
2. Mix well then shape into 8 even pieces. Mould each into a thick sausage shape and thread onto bamboo skewers. Place on a foil-lined baking sheet and bake for 10 minutes.
3. Mix the cucumber, tomatoes, olives and sliced onion in a shallow ovenproof dish. Scatter the feta on top. Place in the oven under the beef. Turn the koftas and bake for a further 20 minutes until the salad is hot and the meat is cooked through and the juices run clear.
4. Combine the olive oil and lemon juice, to taste, in a small bowl. Season and spoon over the salad. Serve with the koftas and warmed pittas.
Cook’s tip Olives à la Grecque are salted black olives, some with added herbs. This curing makes them intensely flavoured and will add oomph to your dishes. Try them chopped or blended to make a paste, then toss with roasted veg; mix with fat-free Greek yogurt to make a dip; or mix with breadcrumbs and use to top fish fillets or lamb before roasting.
Typical values per serving:
2 of your 5 a day; source of fibre; high in protein.
This recipe was first published in August 2020.