Moroccan Lamb Kofta Salad

This is one of our weekly staples, and we change it out depending on the ingredients we have in our cupboards.
I LOVE Moroccan flavors and this is one of those meals that really gives my spice rack a work-out.
It's a great throw-together meal that contains ALL real ingredients and a perfect combination of healthy fats, protein and complex carbohydrates. It is also Gluten-free & FodMap Friendly.

Serves 2-3

Lamb Koftas

400 grams Premium Organic Lamb Mince

1 Teaspoon Turmeric, Cinnamon, Smoked Paprika

1/2 Teaspoon Chili Powder

2 Teaspoons Cumin Powder

1/2 Cup GF Oats or GF Breadcrumbs

Zest of 1 Lemon

Salt and Pepper to taste

Salad

400g Bag Baby Spinach

1 Medium Orange Kumara

1 Teaspoon Dried Oregano, Cumin Seeds

4 Pitted Dates (chopped)

4-6 Small Cubes Haloumi Cheese (or Feta Cheese if you are Low FodMap and sensitive to Haloumi)

6 Small Roasted Baby Peppers or 2 Roasted Bell Peppers (I buy the ones in the jar)

2 Tablespoons Pumpkin Seeds

Juice of One Lemon

Handful Mint Leaves

2 Tblspn Garlic Olive Oil

Dressing

2 Tblspns Coconut Yoghurt (or plain unsweetened yoghurt) mixed with 1 Tbspns of Harissa (or the zest and juice of a lemon & some fresh chopped mint)

I also like to serve this with Smoked Paprika & Eggplant Dip from the Nadia Lim Fresh Start Cookbook

Method

Heat oven to 200 degrees celcius, bake. 

Dice kumara into cubes and toss with 1 Tblspn garlic oil, oregano, cumin seeds, salt & pepper and bake for 20-30 minutes.

Mix all the lamb kofta ingredients in a bowl until all spices are well incorporated. Shape into small sausage shapes.

When the kumara has around 10 minutes to go, add the koftas to the tray and cook with the kumara.

To cook haloumi (if using), heat a dry pan to medium-high and cook haloumi until well browned on each side.

To prepare the salad, wash & dry your spinach leaves well. 
I like to prepare the salad on the individual serving plates, so start with a bed of spinach on each, then add chopped mint, chopped dates, pumpkin seeds, peppers & cheese. Squeeze a generous amount of lemon juice, and a small drizzle of olive oil.
Top with kumara & koftas and serve with harissa yoghurt.