Summer delights from the grill: lamb koftas served with chicory with tomato salsa, cucumber pickles (in brine) and sesame seeds

To make koftas:

  • 500 gm of mince lamb
  • small bunch of fresh corriander
  • a few leafs of fresh mint
  • fresh chili (optional)
  • 2-3 teaspoon curry powder
  • 2 teaspoon paprika powder
  • 2 teaspoon kumin powder
  • 2 teaspoon turmeric powder
  • 1 teaspoon grind mustard seeds
  • 1 teaspoon nutmeg powder
  • salt and pepper (to your own taste)
  • 1 tablespoon of oats (optional)

Chop coriander, chilli (optional) and mint into small pieces. Mix all ingredients together until meat is easily formed into long kofta shapes. If the consistency is too wet, add a tablespoon of porridge oats and combine with meat until thinker and consistency forms.

Shape into long cucumber shaped Koftas around metal or wooden (soak with water) skewers. Grill until lightly browned but not burnt. 

Serve with asparagus and chicory salad.

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To make chicory salad with pickled (in brine) cucumber:

  • 1 -2 chicory endive
  • 2 large tomatoes
  • 1  medium onion 
  • fresh parsley or corriander
  • salt and pepper
  • 1 - 2 teaspoon spoon of apple cider vinegar ( I use Willy’s apple cider vinegar)
  • Extra virgin olive oil
  • lemon juice or orange juice (for an extra sweetness)
  • toasted sesame seeds (toast on the frypan on low heat until slightly browned)

Chop tomatoes and onion into tiny cubes ( I use food processor), add the fresh corriander or parsley, salt and pepper. Mix together; add 1 or 2 teaspoon of apple cider vinegar, extra virgin olive oil and a squeeze of lemon juice/orange juice. Mix/mash it together with a fork until tomatoes release juice and it all blends in together. 

Wash and separate individual chicory leafs. Place them on the plate and put one tablespoon of salsa into each chicory leaf. 

Cut some pickled cucumbers in small cubes and sprinkle them on the top of the salsa filling. Top up with some toasted sesame seeds.



Chicory endive is a great leafy vegetable with a bitter taste which helps to support our gastrointestinal health and liver detoxification. This leafy vegetable contains substances which have a choleretic and cholagogic affects on the liver. They help to support the production and flow of bile and facilitate the drainage of the gallbladder. Chicory contains oligosacharides enriched inulin (plant based carbohydrates) that is classified as a prebiotic, which provides fuel for our beneficial bacteria, stimulates the growth of microbime and helps to balance the blood sugar and reduce LDL-cholesterol.

Magdalena Marvell