Lamb Meatball and Tabbouleh Bowl

Preheat the oven to 200°C.

Meatballs: Place all ingredients, apart from the oil, in a large bowl and mix to combine. Using your hands, roll into golf-ball-sized balls and place on a lined baking tray. Drizzle with olive oil and bake for 25–30 minutes or until golden brown. 

Tabbouleh: Bring a large pot of salted water to the boil, add the buckwheat and cook for 15 minutes or until tender. Drain, rinse in cold water and drain again. Add to a bowl with remaining tabbouleh ingredients and mix well. Season to taste.

Slaw: Place mustard seeds in a nonstick frypan without any oil and fry over a medium heat until they begin to pop. Remove from heat and place in a bowl with remaining ingredients. 

In a small bowl, combine Greek yoghurt and chopped mint leaves. 

Place tabbouleh in bowls and top with meatballs, slaw, minted yoghurt, hummus and watercress.