avec salade de feta et de radis
De tendres keftas assaisonnées d'épices shawarma sont servies avec une copieuse salade printanière arrosée d'une vinaigrette aux figues à la fois sucrée et acidulée dans ce souper simple et copieux inspiré du Moyen-Orient.
Allergens
Utensils
Tags
Bœuf haché
250 g
Mélange printanier
113 g
Petites tomates
113 g
Radis
3 unit(s)
Citron
1 unit(s)
Feta, émietté
0.5 cup
Mayonnaise
4 tbsp
Chapelure italienne
0.125 cup
Épices shawarma
2 tbsp
Tartinade de figues
2 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Halve tomatoes.
- 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.**
- 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, then whisk to combine.
- Divide koftas and salad between plates.
- Sprinkle salad with remaining feta.
- Drizzle lemon-mayo sauce over koftas.
- Squeeze a lemon wedge over top, if desired.
680
kcal
Calories
53
g
Fat
14
g
Saturated Fat
24
g
Carbohydrate
7
g
Sugar
4
g
Dietary Fiber
32
g
Protein
120
mg
Cholesterol
960
mg
Sodium
1
g
Trans Fat
750
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
