Middle Eastern Shepherd’s Salad and Lamb Shoulder Kofta served with Classic Shepherd’s Bread™

17 July 2019


2 heads baby cos leaves torn into small pieces
¼  bunch of fresh radish cut thinly
50g of boiled freekeh wheat (alternatively use cracked wheat)
½ tin of cooked chickpeas
1 medium cucumber cut into slices
½ punnet cherry tomatoes
Few sprigs of fresh mint
1 tsp cumin powder
1 tsp sumac spice
¼ thin sliced red onion
1 lemon halved
Olive oil
½ whole pomegranate seeds
2 pieces of Shepherd’s Bread
150ml labna yoghurt
Salt and pepper

Method: Lightly pan fry chick peas in a little olive oil and finish with cumin powder when golden and crispy, place in bowl with all salad ingredients and mix with enough dressing to coat salad evenly.


500kg lamb mince
100g brown onion small diced
1 bunch parsley chopped
½  bunch fresh coriander chopped
1 tbl ground cumin
1 tsp ground coriander
1 tsp ground allspice
1 tsp dried chilli flakes
1 tsp garlic fresh ground
pinch salt
pinch cracked pepper
50g toasted pine nuts

Method: Mix all ingredients together (but do not over work the mix) form into 85g ovals and place on skewer. Grill lamb koftas on bbq for 4-5 mins on either side, cook with just a little pink still in the centre.

Pomegranate Dressing

80ml pomegranate molasses
2 tbl brown sugar
80ml vegetable oil
1 tbl  warm water
50ml honey
50ml sherry vinegar
Salt and pepper

Method: Mix all ingredients together in bowl with a whisk

To Serve:

Place Shepherd’s Bread down centre of plate. Place salad over one end of Shepherd’s Bread with 3 lamb koftas on one side and half lightly grilled lemon on the other. Put one generous spoonful of labna on Shepherd’s Bread and finish the whole dish with some pomegranate seeds, a splash of olive oil and some sprinkled sumac.

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Shepherd’s Bread™

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