Taste the Rainbow

Taste the Rainbow: Turkey koftas with salad trio, feta and pita breads.

I love colourful food and this seemed like the perfect filling combo for a healthy midweek meal.
The 'rainbow' came from the salad trio, consisting of a shredded spinach, a beetroot slaw, plus a buckwheat and avocado salsa, combined with the healthy turkey koftas, feta and pita, this was a meal to delight all the senses. 












Turkey Koftas
300g turkey mince
1 onion
1 egg
1/4c fresh mint
1/2 breadcrumbs or polenta (for gluten free) 

Method
Peel and finely dice onion, mix all ingredients together. Shape into golf ball sized balls and place on a lined baking tray. Grill on high for 20-30 mins, turning once. 


Buckwheat & Avocado Salsa

1/2c buckwheat groats
1 avocado
1 tomato
juice of half a lemon
2 tbsp olive oil
salt and pepper, to taste

Method
Soak groats in 1c of boiling water for at least 30mins. Rinse and repeat if required (they should be soft enough to eat, but still a little crunch and a subtle nutty flavour).
Dice avocado and tomato and fold through groats with lemon juice, oil, salt and pepper

Beetroot Slaw 
1 beetroot
2 carrots 
1 tbsp sesame seeds
1 tbsp sunflower seeds
1 tbsp olive oil
1/2 tsp cinnamon 
juice of 1/2 lemon

Method
In your food processor grate beetroot and carrots (you can use a hand grater, but it's messier). Lightly toast seeds in olive oil, stirring as they burn easily. 
Toss through grated beets and carrots with remaining ingredients. Set Aside. 


Shredded Spinach Salad
3 small bunches of spinach
1 tsp oil
squeeze of lemon juice

Method
Rinse in cold water, remove thick stalks and finely shred spinach. Toss through lemon and oil. 


Arrange all items on serving plates including diced feta and toasted pitas. Drizzle with more olive oil and dig in.