Kim Evans's Lamb Balls on a Bed of Kale, Beetroot and Carrot Salad with Beetroot Hummus
Photography by Sarah Tuck.
Kim is the founder and owner of Auckland’s Little & Friday cafés, famed for their sweet and savoury baked goods and made-from-scratch deliciousness. She gives us a sneak preview of her post-lockdown dinner party plans, and explains how the new-look Little & Friday will be truer to its name.
INGREDIENTS
Hummus
300-gram tin chickpeas, drained and rinsed
1 beetroot, quartered and roasted until tender
2 teaspoons cumin powder (optional)
juice 1 lemon
2 cloves garlic
sea salt and ground pepper
120ml extra virgin olive oil
Meatballs
500 grams minced lamb
½ red onion, finely diced
1 teaspoon mild chilli flakes (optional)
1/2 teaspoon each cumin powder and mixed spice
1 clove garlic, crushed
80 grams bulgur wheat
100 grams feta cheese
chutney or chilli jam, to glaze
Salad
1 red onion, thinly sliced
juice 1 lemon
olive oil
1 teaspoon sumac (optional)
big handful kale, chopped coriander leaves, chopped mint leaves
1 small raw beetroot, grated
1 carrot, grated
sea salt and ground pepper
METHOD
Hummus: Put the ingredients, except the oil, in a kitchen whizz and mix until smooth. Slowly drizzle in the oil. Season to taste.
Salad: Place the red onion in a bowl, add lemon juice, olive oil and sumac and let sit for 10 minutes. Toss the other ingredients through.
Meatballs: Preheat the oven to 180°C.
Place all the ingredients in a bowl except for the feta and chutney. Mix to combine and roll into walnut-sized balls. Make a hole in each ball, push a small cube of feta into the centre and close up. Place on a baking tray and toss in a little oil.
Bake for 10 minutes. Remove from the oven, roll in some chutney or chilli jam, and return to the oven for 5 minutes to glaze. Serves 4
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.