Well, changing the clocks for that extra day light at the end of the day certainly brought an end to lusting after heavy comfort food. Walking home last night I found myself thinking of all things light and fresh and I drifted off to the Middle East.
Serves 2 with a few kibbe leftover:
To make the kibbe:
Process to a fine crumb half cup of unsalted pistachio nuts, quater cup pine nuts and 1 tsp course sea salt. Place in bowl.
Process until finely chopped half a medium onion and 2 small carrots. Add to the bowl with the nuts. Add 1lb ground lamb, 2 tsp heaped cumin, 1 tsp heaped all spice, 1 tbsp olive oil and a good twist of black pepper. Mix together with wet hands until thoroughly combined. Set aside.
Cook 1 cup brown basmati rice with 4 whole cloves in 2 cups water.
While the rice is cooking dice 1 lge ataulfo mango, 1 lge tomato, 1 serrano chile (seeds removed), 1.5 roasted red peppers and toss well with the juice of one lemon.
Mashed the flesh of 1 avocado with 1 cup of thick sour cream (not fat-free) and 3 crushed cloves of garlic. Mix until well combined. Set aside.
Heat 1 tbsp of olive oil in a heavy frying pan. Form the kibbe with wet hands, taking a large walnut of lamb, rolling into a ball then flattening slightly. You should have 12-14 kibbe. Cook in the hot oil until heavily browned on both sides.
While the kibbe are cooking julienne a large handful of fresh basil and stir through the salsa.
Serve the kibbe on top of the rice with avocado sauce and salsa alongside.
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