Harissa Turkey Kofta Carrot Pittas Food

GRILLED CARROTS WITH HARISSA BUTTER

Grilled Carrots with Harissa Butter image

When it comes to grilling vegetables, carrots may not be on top of the list, but this recipe highlights why they should get more love from the grill. Grilling brings out their natural sweetness by caramelizing them, while also adding some smoky char. The spicy-tangy butter keeps them bright and fresh.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 1/2 pounds peeled small carrots with 1 tablespoon olive oil and a pinch each of salt and pepper. Grill over medium heat, covered, turning, until tender, 12 to 15 minutes. Mix 2 tablespoons melted butter, 1 tablespoon harissa, 2 teaspoons white wine vinegar, 1/2 teaspoon ground coriander and a pinch each of salt and pepper; toss with the carrots. Top with torn mint and flaky salt. Serve with lemon wedges.

VEGGIE KOFTA PITTAS WITH PICK & MIX SIDES

Veggie kofta pittas with pick & mix sides image

Pack pitta breads with spiced chickpea patties and serve with a carrot and tomato salad for a low fat, low-calorie vegetarian weeknight dinner

Provided by Sarah Cook

Categories Dinner, Lunch, Supper

Time 50m

Number Of Ingredients 18

Ingredients

2 onions , chopped
2 garlic cloves , crushed
1 Cal cooking spray , for frying
2 x 400g cans chickpeas , drained
100g fresh brown breadcrumbs
1 large egg
2 tsp ground cumin
2 tsp ground coriander
zest 1 lemon , 1 tbsp juice, plus extra wedges to serve
85g baby spinach
toasted pitta breads , to serve
175g fat-free natural or Greek yogurt , to serve
pickled chillies or jalapeños (optional), to serve
200g carrots , coarsely grated
200g tomatoes , diced
½ red onion , finely chopped
2 tbsp red wine vinegar
1 tsp sugar

Steps:

Soften the onions and garlic with a few sprays of 1 Cal cooking spray and a splash of water in a non-stick pan. Once really soft, tip into a food processor with the chickpeas, breadcrumbs, egg, spices, lemon zest and juice, and plenty of seasoning. Pulse until fairly smooth, then add 30g of the spinach and pulse until finely chopped. Shape the mixture into 12 sausage-shaped koftas and put on a baking-parchment-lined baking tray. Chill while you heat oven to 200C/180C fan/gas 6.
Spray the koftas a few times more with cooking spray, then bake for 20-25 mins until crisp and golden.
Meanwhile, mix together all the carrot salad ingredients with some seasoning. Put the remaining spinach in a bowl and warm the pittas following pack instructions.
Serve the koftas with warm pittas, extra spinach, carrot salad, fat-free yogurt and pickled chillies, if you like.

Nutrition Facts : Calories 421 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium

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