FOCACCIA WITH SPINACH HUMMUS & RED LENTIL KOFTA
SERVES 4 PORTIONS
FOR THE KOFTA
1/2 cup (125 g) red lentils
1/2 cup (120ml) vegetable stock
1 tbsp. whole-wheat breadcrumbs
2 tbsp. all-purpose flour
pinch of sea salt
pinch of hot paprika
pinch of smoked paprika
1 tbsp. scallions, sliced into rings
olive oil, for frying
FOR THE HUMMUS
3⁄4 cup (200 g) canned chickpeas
juice of 1 small lemon
1/2 cup (100 g) frozen spinach, thawed
3 1/2 tbsp. extra virgin olive oil
2 tsp. tahini
1 tsp. ground cumin
1 tsp. sea salt
1/2 tsp. curry powder
pinch of chili powder
2 small garlic cloves, crushed
FOR THE SANDWICHES
4 small cherry tomatoes
1 large focaccia
2 handfuls of mixed salad leaves
1 small red pepper, sliced
NUTRITIONAL VALUES
Calories: 447kcal
Fat: 19.9g (2.8g S.Fat)
Carbs: 53.6g
Protein: 16.6g
Sugar: 7.4g
Sodium: 191mg
METHOD
To make the lentil kofta, cook the lentils in the stock in a covered pan over medium heat for 10–15 minutes, or until soft.
Meanwhile, to make the hummus, drain the chickpeas and combine them with the remaining hummus ingredients in a mixing bowl. Purée everything in a handheld blender until smooth and creamy. Place aside.
Allow the lentils to drain in a strainer and cool slightly before puréeing thoroughly with a handheld blender. Put them in a mixing bowl with the breadcrumbs, flour, salt, both types of paprika, and scallions, and combine everything until it's a firm consistency. Form about 16 small balls from the mixture with your hands. In a pan, heat the frying oil and cook the kofta in batches over medium heat, turning once, until brown all over. Allow to drain on paper towels.
Depending on the size of the tomatoes, halve or quarter them. Divide the bread into four sections and, if desired, warm it in the oven before slicing each section open horizontally. Divide the hummus, salad leaves, peppers, tomatoes, and four lentil kofta among the bread quarters.
Meanwhile, to make the hummus, drain the chickpeas and combine them with the remaining hummus ingredients in a mixing bowl. Purée everything in a handheld blender until smooth and creamy. Place aside.
Allow the lentils to drain in a strainer and cool slightly before puréeing thoroughly with a handheld blender. Put them in a mixing bowl with the breadcrumbs, flour, salt, both types of paprika, and scallions, and combine everything until it's a firm consistency. Form about 16 small balls from the mixture with your hands. In a pan, heat the frying oil and cook the kofta in batches over medium heat, turning once, until brown all over. Allow to drain on paper towels.
Depending on the size of the tomatoes, halve or quarter them. Divide the bread into four sections and, if desired, warm it in the oven before slicing each section open horizontally. Divide the hummus, salad leaves, peppers, tomatoes, and four lentil kofta among the bread quarters.
