Super Food Family Classics
By Jamie Oliver
25 mins
Not Too Tricky
serves 4
About the recipe
Beef gives us B vitamins here, which our metabolic and nervous systems need, while the cabbage, mint and pomegranate give us vitamin C, helping us absorb iron from the pitta.
Recipe From
Ingredients
500g lean minced beef
1 large egg
50g dried cranberries
50g shelled pistachios
1 heaped teaspoon garam masala olive oil
1 red onion
2 lemons
500g white and/or red cabbage 1 large carrot
1 pomegranate
1⁄2 a bunch of fresh mint (15g)
4 wholemeal pitta breads
30g feta cheese
4 tablespoons natural yoghurt
Method
- If using wooden skewers, soak them for a few minutes in cold water. Preheat the grill to high.
- In a food processor, blitz the mince, egg, cranberries, pistachios, garam masala and a pinch of sea salt and black pepper until well combined. Divide the mixture into four equal-sized portions, then use wet hands to scrunch and shape each portion around a wooden or metal skewer. Lay the skewers across an oiled tray. Pop under the grill for 10 minutes, or until golden and cooked through, turning halfway.
- Peel and finely slice the onion, ideally on a mandolin (use the guard!) or using good knife skills, then toss in the lemon juice and a pinch of salt on a big platter. Remove and discard any tatty outer leaves from the cabbage, finely shred it, peel the carrot and finely matchstick lengthways, then pile both on top of the onion. Halve the pomegranate, then, holding one half cut side down in your fingers, bash the back of it with a spoon so the seeds tumble on to the platter, and repeat with the other half. Pick, roughly chop and scatter over the mint leaves, ready to toss together.
- Lightly toast the pitta breads until just warmed through, mix up the salad, and serve with the kebabs, a crumbling of feta cheese and a dollop of yoghurt.
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