Preparation Time:25 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
Servings:4

Ingredients

• 50g bulgar wheat
• 450g lean minced lamb
• 1 large red chilli
• 1 shallot
• 2 cloves garlic
• 450g lean minced lamb
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 small egg, beaten
• 2 tbsp chopped fl at leaved parsley
• salt and freshly ground black pepper
• FryLight® Extra Virgin Olive Oil or FryLight® Sunfl ower Oil
• To serve
• 6 tbsp reduced fat ready-made houmus
• 2 tbsp lemon juice
• 1 tsp harissa paste
• 2 little gem lettuce
• 1 large carrot
• 4cm piece cucumber
• Cook’s tip: use ready prepared mixed casserole vegetables, fresh or frozen.

Method

1. Put the bulgar wheat into a pan add 150ml water and bring to the boil, cook over a low heat about 5-8 minutes until all the water is absorbed, turn into a large mixing bowl to cool.
2. Deseed and fi nely chop the chilli, peel and fi nely chop the shallot then crush the garlic, add all of these to the bulgar wheat with the lamb, spices, egg and parsley. Mix together, it is probably easiest if you use your hands.
3. Form into 24 small balls.
4. They can be refrigerated at this stage if making in advance.
5. In a small bowl mix the houmus with the lemon juice, harissa paste and 1 tablespoon water.
6. Shred the lettuce, peel and coarsely grate the carrot and cut the cucumber into thin strips, toss all these together.
7. Thread the keftedes onto 8 short wooden skewers, place on a foil lined grill rack and spray liberally with FryLight® then cook under a hot grill for 4-5 minutes, turn then and spray again and cook a further 4 minutes.
8. Divide the salad between them then add a skewer to each and drizzle over the houmus sauce.
9. Cook’s note: this dish also works well using minced pork or turkey