Tarragon laced khoya kofta and vegetable medley

Ingredients

• 1 ¼ cups khoya/mawa
• 1 cup plain flour
• 1 tbsp green banana powder
• 2 hot green chillies
• ¼ cup spinach
• ¼ tsp baking powder
• 2 tsp tarragon, chopped
• 1 tsp white pepper
• 3 tbsp hot water
• Sunflower oil to deep fry
• 3 courgettes
• 2 cups fresh peas
• 12 asparagus spears
• ¼ cup extra virgin olive oil
• Zest of 2 lemons and juice of 1
• 1 clove garlic, minced
• A pinch of salt and sugar
• ½ cup deep fried tarragon to garnish

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Preparation

• Bind all of the ingredients for the kofta and roll them into 1 inch balls.
• Heat the oil in a deep pan and fry the koftas a few at a time on a low heat until golden. Drain on kitchen paper.
• Make your dressing by whisking together all of the ingredients in a large bowl. Add the griddled or barbecued courgettes, asparagus and blanched peas. Combine thoroughly.
• Just before serving add the reheated koftas and combine until they are coated in the dressing. Arrange the vegetable medley on individual plates or a platter and top with the crispy tarragon leaves.