INGREDIENTS

·         1 red onion

·         600g cauliflower rice

·         lamb mince

·         2 x 10g kofta seasoning

·         2 Lebanese cucumbers

·         2 tomatoes

·         parsley

·         2 x 50g hummus

·         1½ tbs olive oil

·         70ml red wine vinegar

·         2 tsp honey

·         1½ tbs extra virgin olive oil

Allergens: Sesame, Sulphites. May contain traces of other allergens.

METHOD

Make onion relish

Thinly slice the onion. Heat 1 tbs olive oil in a medium frypan over medium-high heat. Add the onion, season with salt and pepper and cook, stirring, for 4-5 mins until soft. Add 60ml (¼ cup) red wine vinegar, 2 tbs water and 2 tsp honey and bring to a simmer. Cook, stirring, for 2 mins or until reduced. Remove from the pan.

2. Cook cauliflower rice

Heat a large frypan over medium-high heat. Cook the cauliflower rice, stirring, for 3-4 mins until warmed through. Season with salt and pepper. Remove from the pan and allow to cool. Wipe the pan clean and reserve.

3. Prep koftas

Put the lamb mince and kofta seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 12 ovals.

Cook koftas

Heat 2 tsp olive oil in the reserved pan over medium heat. Cook the koftas, turning regularly, for 14 mins or until golden and cooked through. Remove from the pan, reserving any pan juices.

Prep cauliflower tabouleh

Meanwhile, finely chop the cucumbers and tomatoes. Reserve a few whole leaves, then finely chop the parsley, including the stems. To make the dressing, put 1½ tbs extra virgin olive oil, 2 tsp red wine vinegar and any reserved pan juices in a large bowl and whisk to combine.

Get ready to serve

Add the cucumber, tomato, chopped parsley and cauliflower rice to the dressing and toss to combine. Taste, then season with salt and pepper. Divide the cauliflower tabouleh, koftas, hummus and onion relish among plates. Scatter with the parsley leaves to serve.