Honey & Pomegranate Glazed Koftas

Sustainable, succulent, and bursting with flavour - Chef Roman’s koftas showcase the magic of UK-grown Legghorn hens. These underused breeder hens are transformed into nutrient-rich, antibiotic-free mince with a fraction of the usual carbon footprint, proving that great taste and sustainability can go hand in hand.

Infused with aromatic spices and herbs, then finished with a glossy honey and pomegranate glaze, the koftas are paired with a bright, zesty herb salad and creamy tahini-buttermilk dressing for a dish that’s as mindful as it is mouthwatering. Perfect for a vibrant lunch, dinner or sharing at the table.

Ingredients

Kofta Ingredients

500g Legghorn mince
2 spring onions, finely chopped
2 tbsp breadcrumbs
2 tbsp parsley, chopped
2 tbsp coriander, chopped
1 garlic clove, crushed
1 tsp paprika
1 tsp ground cumin
½ tsp cinnamon
1 tsp honey
½ tsp salt & pepper
1 tbsp olive oil(for cooking)

Herb Salad

2 tomatoes, diced
½ red onion, very finely sliced
Handful of parsley, chopped
Handful of mint, chopped
Juice of ½ lemon
1 tsp olive oil
Pinch salt & sumac (optional)

Dressing

100ml buttermilk
2 tbsp tahini
1 tsp honey
Juice of ½ lemon
1 garlic clove, crushed
Pinch of salt

Glaze

1 tbsp honey
1 tbsp pomegranate molasses

Method

1

Mix kofta ingredients well. Shape into 8 patties.
2

Fry or roast at 220°C for 12–15 mins until golden and cooked through. Brush with honey and pomegranate glaze at the end.
3

Mix dressing ingredients until smooth.
4

Toss salad ingredients together.
5

Serve koftas hot with salad on the side and drizzle over dressing.

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