Meals 1 and 2: Turkey and lentil kofta

Ingredients

• Half of your kofta
• 4 Roma tomatoes, chopped
• 1 green capsicum, chopped
• 2 Lebanese cucumbers, chopped
• 1 small red onion, thinly sliced
• ⅓ cup Kalamata olives, pitted, halved
• 3 teaspoons red wine vinegar
• 1½ tablespoons extra-virgin olive oil
• ⅓ cup reduced fat plain Greek yoghurt
• lemon wedges, to serve

Method

Step 1

Heat oil in a large non-stick frying pan over medium-high heat. Cook kofta for 8-10 minutes, turning occasionally, until evenly browned and cooked through.

Step 2

To make salad, combine tomatoes, capsicum, cucumbers, onion and olives in a large bowl. Whisk red wine vinegar and extra-virgin olive oil in a small bowl, season with pepper and pour over salad. Toss gently.

Step 3

Serve kofta with salad, Greek yoghurt and lemon wedges.

Ingredients

• remaining half of your kofta
• 1 eggplant, chopped
• 2 zucchinis, chopped
• 1 red capsicum, chopped
• 1 red onion, chopped
• 1 tomato
• Wholemeal Lebanese bread (2 rounds), torn
• Reduced fat plain Greek yoghurt
• Olive oil spray
• Lemon wedges to serve

Method

Step 1

Thaw frozen kofta in fridge overnight.

Step 2

Arrange chopped vegetables and kofta in an even layer on a large baking paper-lined baking tray. Spray with olive oil.

Step 3

Bake in a 200°C preheated oven for 25-30 minutes, until kofta is cooked and vegetables are tender. Serve with wholemeal bread, Greek yoghurt and lemon wedges.