Candida Diet Friendly Lamb Kofta Cucumber Salad Bowl

Total time50 min

Prep time20 min

Cook time15 min

Candida Diet Friendly Lamb Kofta Cucumber Salad Bowl

Spiced ground lamb shaped into juicy, pan-seared patties is the kind of protein-forward centerpiece that makes eating well feel genuinely exciting rather than restrictive. The kofta are seasoned with cumin, coriander, smoked paprika, and a touch of cinnamon — a warm, aromatic blend that delivers serious depth without relying on anything that would feed unwanted yeast or disrupt a careful eating protocol. Underneath the patties, a crisp mix of English cucumber, cherry tomatoes, fresh mint, and parsley keeps everything bright and cooling. The tahini dressing — whisked together with lemon juice, apple cider vinegar, garlic, and olive oil — is the kind of sauce that ties a bowl together beautifully, and every ingredient in it earns its place on a candida-conscious plate. Apple cider vinegar in particular is a smart swap for the sugary or fermented dressings that can sneak into similar recipes at restaurants. The whole bowl comes together in well under an hour and serves four, making it a practical weeknight dinner that doesn't feel like a compromise. Clean, satisfying, and genuinely craveable — this one is going into regular rotation.

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Ingredients

4 servings

For the kofta

1 ½ lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
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¼ cup fresh parsley, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp ground cinnamon
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the salad

2 medium english cucumbers, halved lengthwise and sliced
1 cup cherry tomatoes, halved
¼ red onion, very thinly sliced
½ cup fresh mint leaves, roughly torn
¼ cup fresh parsley, roughly chopped

For the dressing

3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 clove garlic, minced
2 tbsp olive oil
2–4 tbsp water
salt and pepper, to taste

Instructions

1
In a large mixing bowl, combine the ground lamb, parsley, garlic, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 1 minute. Divide the mixture into 8 equal portions and shape each into a flattened oval patty about 3/4 inch thick. Set aside to rest for 15 minutes at room temperature.
2
While the kofta rest, whisk together the tahini, lemon juice, apple cider vinegar, minced garlic, and olive oil in a small bowl until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon. Season with salt and pepper to taste.

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