Tuna Kofte with Spicy Harissa Yoghurt Dip

Lots of goodness and lots of flavour! Give these a go for a light meal packed with protein.

Nutrition

Serves 2 people (below is for 1 person)

618kcal

Carbs 40g

Sugar 11g

Fat 14g

Saturates 2g

Protein 76g

Ingredients

For the Kofte

200g chickpeas

1 Egg

1 onion diced

Fresh mint (1 tbsp)

Garlic (1 clove diced)

Juice 1/2 lemon

2 tsp ground cumin

1 tsp ground ginger

1 bunch fresh coriander

1 pack diced yellowfin tuna

1 tbsp Greek yoghurt

For the Dip

1 cup Greek yoghurt

2 tsp rose Harissa

2 cloves garlic

1 tbsp fresh mint

Pinch of paprika

Method:

1) Preheat the overn to 200 degrees.

2) In a food processor blend all ingredients for the kofte.

3) Set greaseproof paper on a baking tray. Scoop out the mix into small handfuls (around 1tbsp size) and roll into a ball. Set 3 balls in a row on the tray, making sure they are all touching.

4) Wet a wooden skewer and pierce one through the centre of each row. Set in the oven until fully cooked and firm. This should take around 15-20 mins. Make sure you leave them to cool for 5 minutes before you lift them from the tray.

5) While this is cooking prepare the dip by mixing together all ingredients and chilling it in the fridge. Option - sprinkle a little pinch of paprika over it for extra flavour. You can even add pomegranates to your yoghurt for a little more middle eastern vibe!

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