Serves 4

Ingredients

• 1 cup Cauliflower florets, grated
• 1 1/2 cups Small Potatoes
• 16 oz. English Peas, shelled
• 2 Beets, peeled and grated
• 4 oz. Mustard Greens, trimmed
• 1 cup Freekeh or Spelt Berries
• 1/4 cup Mediterranean Za'atar Spread
• 1/2 Tbsp. Vinegar
• 2 Tbsp. Olive Oil
• ½ Onion, finely chopped
• 1 clove of Garlic, minced
• 1/2 tsp ground Cumin (optional)
• 1/2 tsp ground Coriander (optional)
• 1/4 cup Bread Crumbs
• Salt and Pepper
• Oil for frying

Bring 2 pots of salted water to a boil. Boil potatoes in one pot until fork tender then mash and set aside. Meanwhile, blanch the mustard greens in the other pot of boiling water for 4 minutes until tender. Strain and set aside.

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.

Heat a 1/2 tbsp of oil in a sauté pan over medium heat. Add the cauliflower, peas, onion and garlic and sauté until onions are translucent, about 3-4 minutes. Combine the cauliflower mixture with the mashed potatoes in a bowl. Stir in the cumin, coriander, bread crumbs, salt, and pepper. Sprinkle with water if mixture is dry, then roll into 1 1/2 inch balls. Fry in about an inch of oil over medium heat until golden brown on all sides then place onto a paper towel lined plate.

In a small mixing bowl, stir together the beets along with the vinegar and 1/2 Tbsp. oil until combined. Toss with mustard greens and cooked freekeh. Season with a pinch of salt and pepper to taste. Serve with kofta and drizzle Mediterranean Za’atar spread.