Honey Lamb Koftas

These super quick and delicious lamb koftas are an absolute hit family friendly meal idea - and they’re so quick and easy to make.

Ingredients
Gluten & Dairy Free (Serves 4-6)
500g South Australian lamb mince
1 small carrot grated
1 clove of garlic, crushed
1 tablespoon Kangaroo Island Living Honey
1 tablespoon cumin
Heaped ½ teaspoon Kosher Salt
Couple of cracks of Black Pepper
2 tablespoons Kangaroo Island Extra Virgin
Olive Oil (if pan frying)


Method
1. Combine lamb mince, honey, cumin, grated carrot, crushed garlic, salt and pepper in a bowl and mix thoroughly to ensure that the lamb is evenly seasoned and the honey has been distributed throughout the mince.
2. Divide into eight even meatballs — these will be somewhere between 70-75g each if you’re using a scale. You can shape with your hands, or skewer on to short bamboo skewers.
3. In a frying pan, or BBQ grill; heat two tablespoons of extra virgin olive oil and brown the koftas on all sides. As the koftas have honey in them — they are perfect to finish cooking in an oven set to 185°c for 15 minutes, or until the internal temperature reaches 73°c.
4. Serve with a delicious fresh salad with sticky quince dressing, sumac quick pickled onions, and some yoghurt flatbreads that will have your family and friends lining up for more.... enjoy!

Yoghurt Flatbreads

Ingredients
2 cups Self Raising Flour
1 cup Fleurieu Milk Company Greek Yoghurt
½ teaspoon Kosher Salt
2-3 tablespoons of OMGhee or Kangaroo Island Extra Virgin Olive Oil for frying

Method
1. Add 1 cup of Fleurieu Milk Company Greek Yoghurt to a medium sized mixing bowl.
2. Slowly add 2 cups of flour, a few heaped tablespoons at a time, until combined and not too sticky to touch.
3. Dust a board or dough mat with a little flour and roll the dough into a ball and slightly flatten.
4. Divide dough into 8 even pieces and roll and flatten each one to around 1cm thick.
5. Heat 2 tablespoons of ghee (or olive oil if you prefer) in a frying pan on medium heat. Once the ghee is heated, add 1 or 2 flatbreads and cook for around a minute on each side; you’re looking for it to slightly puff, and be golden on the outside.
6. These can also be brushed with a little ghee or olive oil and cooked on the BBQ.
7. Serve warm.

Salad with Sticky Quince Dressing

Ingredients
600g SA Truss Cherry Tomatoes
500g Baby SA Cucumbers
Handful of fresh Flatleaf Parsley
Handful of fresh mint
Flaky Salt and Cracked Black Pepper to taste

Dressing
3 tablespoons Kangaroo Island Extra Virgin Olive Oil
2 tablespoons Lemon Juice
1 tablespoons Singing Magpie Sticky Quince Syrup
½ teaspoon Sumac
1 crushed Garlic Clove
Heaped ½ teaspoon Kosher Salt
Cracked Black Pepper

Method
1. In a small bowl, or a lidded jar, add olive oil, lemon juice, Singing Magpie Sticky Quince Syrup, crushed garlic, sumac, salt and pepper and whisk well, or shake in the jar and set aside for the flavours to mingle.
2. Halve cherry tomatoes and cut cucumbers into bite sized pieces – you can also add capsicum or radish to this recipe.
3. Tear fresh mint leaves and flat leaf parsley and add to a bowl with the cherry tomatoes and cucumber.
4. Dress salad just before serving and sprinkle with Flaky Sea Salt and Cracked Black Pepper to taste.

Sumac Quick Pickled Onions

Ingredients
1 small Red Onion, thinly sliced
¼ cup Lemon Juice
1 teaspoon Caster Sugar
½ teaspoon salt
1 teaspoon Sumac

Method
1. Peel and cut a small red onion in half, and then slice the halves thinly to make half-moon slices.
2. In a small bowl, stir to mix ¼ cup of lemon juice, 1 teaspoon of caster sugar, ½ a teaspoon of salt and 1 teaspoon of Sumac.
3. Add onion slices and mix well, set aside for a minimum of 15 minutes – but no longer than an hour, otherwise the onions can get a little too soft.