Pomegranates in Focus
KOFTA BALLS WITH POMEGRANATE TABBOULEH
Serves: 4
GF NF
These kota balls have a meaty texture, fresh flavour and plenty of heat, thanks to the chilli and spices. While the fresh and fruity pomegranate tabbouleh balances the heat of the kota perfectly.
For the koftas
• 3 tbsp vegetable oil
• 1 onion, finely diced
• 2 cloves garlic, pureed
• 100g (3½oz) dried soya mince, rehydrated
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 1 tsp chilli flakes
• 400g (14oz) tin kidney beans, drained
• 1 tbsp chopped coriander
• 1 tbsp chopped mint
• 75g (½ cup) rice flour
• 60ml (¼ cup) water
• Salt, to taste
For the quinoa tabbouleh
• 200g (1 cup) quinoa
• 360ml (1½ cups) vegetable stock
• 2 tbsp lemon juice