Cook: 30 minutes

Serves: 6

This traybake twist on a classic kofte makes the perfect Pesach main. Don't fancy beef? Then lamb, chicken or turkey mince also work well.

Method:

Heat the oven to 180C (fan).
In a bowl add the meat, the chopped onion, the chopped parsley or coriander and the two eggs.
Add the spices, 1tsp of salt, a good grind of black pepper, and mix (preferably with your hands).
Place the meat into a lightly oiled 22x25cm square tin or ovenproof dish, and press it in to level it out.
Bake for 30 minutes, then rest before cutting into long slices.
For the salad: chop all your vegetables so they’re roughly the same size. In a bowl, mix the dressing ingredients and season to taste, before adding the salad and mixing again.
Serve with Kosher for Passover amba (if you wish) and a squeeze of lemon.

Picture: Inbal Bar-Oz and Leyla Freedman

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Ingredients

Name: Easy Pesach kofte traybake
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: For the kefte:; 1kg ground beef; 2 medium onions, finely chopped; 50g fresh flat parsley or coriander, chopped; 2 large eggs, beaten; 1tsp each of ground cumin, sweet paprika, turmeric, ground coriander; Salt and pepper; Sunflower oil For the salad:; 250g green salad leaves, roughly chop; 3 large tomatoes, cut into cubes; 1 large cucumber, cut into cubes; 200g radishes, cut into quarters For the dressing:; 8 tbsp of olive oil; Juice of one large lemon; Salt and pepper to taste

For the kefte:
1kg ground beef
2 medium onions, finely chopped
50g fresh flat parsley or coriander, chopped
2 large eggs, beaten
1tsp each of ground cumin, sweet paprika, turmeric, ground coriander
Salt and pepper
Sunflower oil

For the salad:
250g green salad leaves, roughly chop
3 large tomatoes, cut into cubes
1 large cucumber, cut into cubes
200g radishes, cut into quarters

For the dressing:
8 tbsp of olive oil
Juice of one large lemon
Salt and pepper to taste