Beef Koftas with Warm Roast Pumpkin & Spinach Salad

Warmly spiced koftas meet sweet roasted pumpkin and parsnip in this easy weeknight dinner. The roast veg is tossed through baby spinach while still hot, so it just wilts, and a generous spoonful of lemony yoghurt pulls it all together.

Serves: 4 | Cooking Time:

From your OrganicBox

  • 500g beef mince
  • 350g Jap pumpkin, peeled and cubed
  • 200g parsnip, cut into batons
  • 100g green beans, trimmed
  • Approx. ½ bag baby spinach

From the pantry

  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp cinnamon
  • Salt & pepper
  • Olive oil

Lemony yoghurt

  • ½ cup natural yoghurt
  • Juice of ½ lemon
  • 1 small garlic clove, crushed
  • Salt & pepper

  1. Heat oven to 200°C.
  2. Toss pumpkin and parsnip with olive oil, salt and pepper. Roast for around 25–30 minutes, adding the green beans for the final 10 minutes.
  3. Combine beef mince with garlic, cumin, coriander, paprika, cinnamon, salt and pepper.
  4. Divide into approximately 8 portions and shape into long kofta shapes around skewers, or simply shape by hand.
  5. Cook in a hot frying pan or BBQ for approximately 8–10 minutes, turning until browned and cooked through.
  6. Toss the warm roasted vegetables through the baby spinach so it just begins to wilt.
  7. Mix together the yoghurt, lemon and garlic.
  8. Serve the koftas over the warm roast vegetable salad with plenty of lemony yoghurt spooned over the top.

Optional: Serve with pita or flatbread if you have some.

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