You can't go wrong with this simple beef kofta salad. The kofta's are made with premium beef mince, onion and a hand mixed Middle Eastern spice blend. Served with a quinoa baby spinach and tomato salad and topped with a natural yoghurt dressing!

30 Minutes. A light, nutritious dinner that is big on flavour.

Serves 2


400g Australian premium beef mince
1 brown onion
1 lemon
2 tomatoes
1 cup baby spinach
1/2 cup Natural greek yoghurt
Premix spice:
1 teaspoon cumin, 1 tablespoon sumac, 1/2 teaspoon cinnamon
3/4 cup Quinoa

Make quinoa
Using absorption method, place quinoa in saucepan and cover with 3/4 of a cup of cold water. Bring to the boil then simmer until liquid is completely absorbed. Cover saucepan and remove from heat. Set aside for a minimum of 15 minutes.

Make kofta
Peel and finely dice the onion. Combine in a bowl with beef mince, spice mix, a drizzle of olive oil, salt and pepper. Mix well. Divide mixture into 4 per person.

Wet hands to prevent sticking then roll into small sausages.

Cook kofta
Heat a frying pan over medium heat with a drizzle of olive oil. Cook for 8 – 10 minutes, turning to brown on all sides. Remove from pan and set aside.

Make dressing & salad
In a small bowl whisk juice of HALF the lemon, yoghurt, salt and pepper. Roughly chop tomato. Combine tomato with baby spinach and quinoa. Drizzle with olive oil, juice of remaining lemon, salt and pepper.

To serve
Toss salad well. Serve koftas with salad and drizzle with yoghurt mixture over kofta and salad. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

April 01, 2017 by Timothy Ryder
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