lamb kefta with ras-el-hanout, red onion pickles, cumin chickpea salad, yogourt with fresh herbs

Preparation time: 30 min

Preheat your oven at 400 °F

• Prep

  Peel and cisel the shallots.

  Remove the leaf and chop the parsley. (keep few leaves aside for decoration)

  Peel and mince the onions.

  Pour the can of cheak peas in a strainer and wash under cold water.

  Press the lemon juice.

  Finely chop the chives.

• Kefta

  In a bowl, mix all the ingredients. Season with salt and pepper. Make meatballs of 40gr and roll in your palm to make into an oval shape.

  Keep aside in the fridge for 30 minutes.

  In a hot pan with vegetable oil, brown the kefta on each side and bake in the oven for 5 to 6 minutes before serving.

• Pickels

  In a pot, bring to a boil vinegar and sugar.
  Remove from heat and add the onions.
  Let cool down and put aside in the fridge.

• Salad

  In a bowl, mix all the ingredients.
  Season to taste with salt and pepper.

• Yogurt

  Mix the yogurt with salt and pepper, chives and parsley.

• Plating

  Start with your sald in the plate,, add a spoon of yougurt on top.

  When the keftas are cooked, remove from oven and put in top. Garnish with pickles and parsley leaves.