GLUTEN FREE KOFTE PLATTER

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This is a family favourite and a perfect recipe for all year round. An easy, nutrient dense dish which can be made in very little time! Beyond the gluten free trend, for many, the elimination of gluten is a necessary change that needs to be made in order to support health. To avoid shop-bought gluten free products which are often laden in sugar, this recipe uses a fibre-rich grain, Buckwheat, as a delicious alternative. This dish is also rich in carbohydrates, protein and fibre, as well as supporting a high intake of micronutrients, essential for optimal health.

Ingredients

¼ cup (50g) buckwheat

500g minced chicken

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground cumin

1 tsp ground black pepper

1 tsp ground coriander

1 medium onion, grated

·2 cloved garlic, crushed

4 eggs

1 medium aubergine, sliced thinly

¼ cup extra virgin olive oil

2 tbsp fresh coriander

1 tsp sumac

1 tbsp pomegranate molasses

1 medium pomegranate

Method

Cook buckwheat in boiling water for 15 minutes, drain and rinse under cold water

Add buckwheat, chicken mince, fresh coriander, onion, garlic and all the spices to a bowl and combine

Take heaped tablespoons of the mixture and make oval patties. Put them on a tray and refrigerate for 30 minutes

Bring 4 eggs to a boil and boil for 6 minutes. Once drained, cut eggs inti halves

Coat sliced aubergine in 2 tbsp of extra virgin olive oil and cook on a griddle/ frying pan until cooked through

Use remaining oil to coat koftas and cook on a griddle (roughly 8 minutes)

Serve koftas on a bed of salad leaves, aubergine and eggs. Drizzle with pomegranate molasses and pomegranate seeds and sumac to season.