200°C · 10-15 minAllergens
Gluten
Lactose
Sesamzaad
Ei
Mosterd
SojaVeggie Kofta
This is yesterday's meal, still just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. I love eating vegetarian and I'm a big fan of Arabic cuisine. This dish is inspired by that :) The koftas made from sweet potato, courgette, chickpeas, and fresh herbs create a perfect combination with the tahini sauce. Served with a tabbouleh made from coarse bulgur, packed with vegetables and fresh green herbs.
Veggie Kofta
Cucumber, cherry tomatoes, spinach, edamame beans (young soybeans), red bell pepper, carrot, radish, courgette, spring onion, garlic, sweet potato, fresh chives, dill, coriander, mint, parsley, preserved lemon, chickpeas, chili powder, cinnamon, cumin seeds, turmeric, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), pasteurised free-range egg, Greek yoghurt, bulgur, chickpea flour, tahini (sesame paste), organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, sesamzaad, soja.
Microwave
Heat the kofta loosely covered for 2-3 minutes. Serve with the tahini sauce and tabbouleh (cold/room temperature).
Oven — 200°C, 10-15 minMarleen's choice
Preheat the kofta covered with an oven-safe plate or aluminium foil for 10 minutes. Serve with the tahini sauce and tabbouleh (cold/room temperature).