SALADS
Baked Kafta Salad
Juicy, tender and full of flavour, Kafta patties are quick and easy to make. They work great in sandwiches, in rice bowls or my favourite, in a salad.
HERO INGREDIENT
Black Pepper

During the Middle Ages, Peppercorns were worth more than silver in weight.


4
SERVES
20 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

For the Kafta:

1kg ground beef (or lamb if you prefer)

1 small bunch parsley finely chopped

½ red onion finely chopped

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon cinnamon

2 teaspoons corn flour


For the Salad:

2 cups rocca leaves

½ cup cherry tomatoes, halved

½ cup cucumbers, largely chopped

¼ red onion, sliced


For the Dressing:

¼ cup olive oil

2 tablespoons plain yogurt

2 tablespoons tahini paste

2 tablespoons fresh lemon juice

Sesame seeds for garnish

Method

1. Preheat the oven to 180 degrees Celsius.

2. In a food processor or with your hands, mix all ingredients for the kafta. Roll into little logs and lightly pan-fry over medium heat turning until browned, then place in a baking pan.

3. Cover with foil and bake for approximately 20 to 25 minutes.

4. Remove and let cool when finished baking.

5. In a large salad bowl, mix rocca leaves, tomatoes, cucumbers, and red onions. Add as much kafta as preferred over the mix.

6. Mix all ingredients of dressing with a whisker and transfer to a saucer.

7. Garnish with sesame seeds.

Take note! This recipe uses the following:
GROUND CINNAMON
GROUND BLACK PEPPER
SESAME SEEDS
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