Köfte with courgette tagliatelle

Köfte

• Minced beef or lamb: 500 gr
• Garlic: 2 cloves, finely chopped
• Paprika powder: 1 tsp
• Cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Chili flakes: 1/2 tsp (optional)
• Sea salt: 1 tsp
• Freshly ground black pepper: to taste
• Olive oil: 1 tbsp.

Courgette Tagliatelle

• Green courgette: 1, cut into long ribbons with a peeler or mandolin
• Yellow courgette: 1, cut into long ribbons
• Olive oil: 2 tbsp
• Sea salt: 1/2 tsp
• Freshly ground black pepper: to taste

Courgette salad

• 1Green courgette
• 1Yellow courgette
• Smoked pistachios: 50 g, coarsely chopped
• Coriander seeds: 1 tsp, lightly toasted
• Cumin seeds: 1 tsp, lightly toasted
• Black pepper: freshly ground, to taste
• Sea salt flakes: to taste
• Fresh basil: 1 tbsp, finely chopped
• Fresh mint: 1 tbsp, finely chopped
• Shallot: 1, finely chopped
• Ponzu: 2 tbsp (or lime juice as an alternative)
• Sushi vinegar: 1 tbsp
• Olive oil: 2 tbsp.

Garnish

• Lettuce leaves: a few leaves per plate
• Cucumber: 1, cut into wedges
• Edible flour: 1 per plate (optional)

Grill grid
Bowl for mixing the salad
Mandolin or peeler for the courgette tagliatelle
Skewers for coffee (preferably metal)

Köfte: Mix the minced meat with garlic, paprika, cumin, coriander, chilli flakes, parsley, sea salt and pepper. Shape the mince mixture and thread onto skewers. Set aside.

Courgette tagliatelle: Using a peeler or mandolin, make long ribbons of the green and yellow courgette. Set aside.

Courgette salad: thinly slice the green and yellow courgette and place in a bowl. Add the chopped shallot, toasted coriander and cumin seeds, smoked pistachios, basil, mint, sea salt flakes and black pepper. Mix well.

Dressing: Mix the ponzu (or lemon juice), sushi vinegar and olive oil. Pour over the courgette salad and mix gently. Let the salad marinate for at least 30 minutes at room temperature to allow the flavours to soak in well. The acids of the marinade will start to cook the courgette.

Grill the köfte: Place the köfte on the grill rack and grill for 4-5 minutes per side, until golden brown and cooked through.

Place a few lettuce leaves on each plate and arrange the marinated courgette salad alongside.

Remove the köfte from the metal skewers and place them next to the salad.

Garnish with cucumber wedges and finish the dish with an edible flower on top or next to the salad.

Serve this dish with a glass of fresh white wine such as a Verdejo or a light rosé. This summer dish also goes well with a crispy flatbread and a yoghurt sauce with mint and garlic. The edible flower adds an elegant finishing touch and completes the plate.