Kefta with tabbouleh

• Tabbouleh (B11) – 250 g
• Arrabiata sauce (H10) – 50 g
• Kefta minced meat – +/- 120 g
• Lemon juice – ½ lemon
• Chopped coriander – 3 to 4 sprigs
• Pepper and salt
• Olive oil – ½ tsp

1. Thaw the taboulé according to the instructions on the packaging.
2. Form small kefta meatballs and season them with oil and spices. Grill or sauté the keftas and flatten them slightly.
3. Mix the lemon juice with the chopped coriander to season the sauce.
4. Dress the taboulé using a mold, arrange the hot keftas alongside and serve the sauce in a small bowl. Garnish with a few coriander leaves.

Tip: this is a recipe that can easily be adapted as a take-away dish. Once the keftas are properly cooked, they can be simply enjoyed cold. We recommend keeping the sauce in a separate jar.