Recipe: Pork Koftas with Warm Lentils-Veggie Salad + Whipped Feta

Pork Koftas with Warm Lentils-Veggie Salad + Whipped Feta

Serves: 4

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the salad:
2 medium zucchini, cut into 1” pieces
2 red bell pepper, cut into 1” pieces
1 red onion, thinly sliced
2 tsp olive oil
1 tsp smoked paprika, divided
Salt and pepper, to taste
2 cups or 1 can (19oz/540 ml) cooked lentils, drained & rinsed
¼ cup minced fresh parsley
Juice of a lemon

For the pork koftas:
8 wooden or metal skewers
1 lb ground pork
1 tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
Salt and pepper, to taste
2 tsp olive oil

For the whipped feta:
1 cup feta cheese
½ cup full-fat plain Greek yogurt
1 clove garlic
Zest of a lemon

Instructions

1. Preheat oven to 400 F. If using wooden skewers, soak them in a shallow dish filled with water until ready to use.

2. Place zucchini, bell pepper and onion on a large baking sheet. Drizzle with oil and season with smoked paprika, salt, and pepper, then toss to coat. Spread in an even layer. Place baking sheet in the oven and cook for 10 minutes.

3. While the veggies cook, place ground pork, garlic powder, onion powder, oregano, salt and pepper in a mixing bowl. Use your hands to combine until spices are evenly distributed.

4. Line another baking sheet with parchment. Divide pork into 8 ovals and then form the ovals around each skewer, leaving space at the bottom of the skewer for handling. Coat each skewer lightly with oil and arrange 1” apart on the parchment-lined baking sheet. Set aside.

5. When the timer goes off for the veggies add the lentils to the baking sheet and toss to combine, then spread in an even layer. Put both baking sheets back in the oven and continue to cook for 20 minutes, stirring the lentil-veggie mixture and turning the skewers halfway through cooking time. Remove from oven.

6. Meanwhile, add feta, yogurt, garlic, and lemon juice to a blender or food processor. Blend until smooth, then cover and transfer to the fridge until ready to use.

7. Just before serving, add the lemon juice and the parsley to the baking sheet with the warm salad and toss well to coat.

8. To serve, layer the bottom of a plate or shallow bowl with the whipped feta. Top with the warm lentils and veggies and serve with the koftas. Enjoy!