Broccoli kofta with Greek yogurt-lemon sauce

Name: Broccoli kofta with Greek yogurt-lemon sauce
Ingredients: 2 broccoli; 2 Chili flakes; 1 chili flakes; 1 Lemon; 2 finely chopped mint; 2 finely sliced mint; 2 Ground cumin; 1 Ground cumin; ground black pepper and sea salt; ground black pepper and sea salt; 4 roasted cashew nuts, coarsely ground; 2 Garlic cloves; 500 g lamb mince; 1 Lightly toasted sesame seeds; 1 Mint; 1 pack of Greek yogurt; 0.5 Red onion; 0.5 Red onion

For this dish, Redi broccoli was used.Redi purple sprouting broccoli is a unique broccoli originating from the Netherlands and Spain and is completely edible. This means that Redi does not need to be cut, unlike the well-known (green) broccoli varieties. Redi broccoli is perfect to serve raw with, for example, a dip such as hummus or tzatziki. This vegetable is also perfect for roasting or steaming.

Ingredients

2broccoli

2Chili flakes

2finely sliced mint

2Ground cumin

2Garlic cloves

500glamb mince

0.5Red onion

1chili flakes

1Ground cumin

ground black pepper and sea salt

4roasted cashew nuts, coarsely ground

1Lightly toasted sesame seeds

1Mint

1Lemon

2finely chopped mint

ground black pepper and sea salt

1pack of Greek yogurt

0.5Red onion

Preparation

Mix all ingredients, except the broccoli, in a bowl and season with salt and pepper.
Gently press the kofta lamb mince mixture around the top of the Redi, repeat until the mixture is used up.
Place in the freezer for 20 minutes.
Grill the kofta at high temperature until cooked for about 8 minutes, turning regularly.