Ready in 55 minutes | Serves 3 - 4
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1. Mix the yogurt with 1/2 tsp salt and tip into a sieve set over a large bowl. Cover and chill for 45 minutes.
2. Preheat a frying pan over a high heat. Add 1 tbsp olive oil followed by the kebabs, discarding the skewers. Flatten the meat and allow to cook until browned all over, using a wooden spoon to break it into bitesized chunks as you go. Add the quinoa and lentils to the pan and continue to fry until piping hot, then remove from the heat and allow to cool slightly.
3. Use a vegetable peeler to make long courgette ribbons. Remove the yogurt from the fridge and discard any liquid in the bowl. Tip the yogurt labneh into the bowl and mix well, then divide between some plates, spreading in an even layer in the centre. Pile the courgette ribbons on top, then spoon over the lamb mixture. Finish with a drizzle of olive oil and serve straightaway.
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Item price45p each est.
Price per unit£2.14/kg