Middle Eastern Pork Kofta & Fattoush Salad
with Babaganoush & Pickled Red Onion
Fattoush is basically a Mediterranean fried bread salad that typically includes lettuce, tomatoes, cucumber and pieces of pita bread. Our version is inspired by this classic recipe but adds tasty pork koftas and creamy babaganoush to create a low-carb meal a that’s sure to satisfy.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1
cherry tomatoes
1
cucumber
2
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
pork mince
1 sachet
ras el hanout
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
1 packet
babaganoush
(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
¼ cup
white wine vinegar
¼ cup
water
¼ tsp
salt
1
eggs
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Add just enough water to cover the onion. Set aside until serving.
Halve the cherry tomatoes. Roughly chop the cucumber. Tear the mini flourtortillas (see ingredients) into small pieces. In a small bowl, combine the babaganoush and a small drizzle of water. Set aside.
In a medium bowl, combine the pork mince, ras el hanout, fine breadcrumbs (see ingredients), the salt and egg. Using damp hands, roll the pork mixture into koftas. You should get 3 koftas per person.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the pork koftas and cook, turning, for 2-3 minutes, or until browned all over. Reduce the heat to medium and cook for a further 7-9 minutes, or until cooked through. TIP: The koftas are cooked when they are no longer pink inside.
While the koftas are cooking, place torn tortilla pieces on a lined oven tray. Season generously and drizzle with olive oil. Spread in a single layer and bake for 3-5 minutes, or until golden. Set aside to cool slightly. In a medium bowl, combine the mixed salad leaves, cherry tomatoes, cucumber, and tortilla pieces. Drizzle with olive oil and season to taste. TIP: The tortillas can burn quickly so keep an eye on them!
Divide the fattoush salad between plates. Top with the pork koftas, babaganoush and pickled red onion.