Ingredients

• 2 Beets, peeled and grated
• 1 lb. Ground Lamb, defrosted
• 4 Tbsp. Spring Onions or Scallions, sliced thinly
• 1 cup Freekeh or Spelt Berries
• 4 oz. Mustard Greens, trimmed
• 1/2 Tbsp. Vinegar
• 1 1/2 Tbsp. Olive Oil
• 3 cloves Garlic, minced
• 1 Tbsp. Ginger, peeled and minced
• 1 Tbsp. ground Coriander (optional)
• 1 Tsp. ground Cumin (optional)
• Salt and Pepper to taste

Preheat the oven to 400 degrees. Bring a pot of salted water to a boil over a high flame. In a small mixing bowl, stir together the beets along with the vinegar and 1/2 Tbsp. oil until combined. Season with a pinch of salt and pepper and set aside. In a large mixing bowl, stir together the lamb and onions along with the garlic, ginger, and spices if using. Season with a pinch of salt and pepper and mix until thoroughly combined. Working with about 1/4 cup of meat at a time, roll the kofta into a long cigar shape using wet hands. Place on a baking sheet lined with tin foil and repeat with the remaining lamb mixture. Place in the oven for 15-20 minutes, turning once, until completely cooked through and no pink remains. Blanch the mustard greens in the boiling water for 4 minutes until tender. Strain and set aside.

Meanwhile in a saucepan with a lid, bring 2 1/2 cups water, 1 cup freekeh, and the remaining oil to a boil. Season with a pinch of salt and cover. Reduce the flame to low and simmer until tender, about 10-15 minutes. Divide the freekeh and mustard greens between 4 plates. Top evenly with the beet salad and kofta.