Lamb Meatball and Tabbouleh Bowl
Photography Olivia Galletly.
Aromatic lamb meatballs are balanced perfectly with these light and zingy salads.
Serves: 4
INGREDIENTS
Meatballs
600 grams lamb mince
½ red onion, diced
¼ cup currants
1 egg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon paprika
¼ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
¼ teaspoon salt
¼ teaspoon cracked pepper
1 tablespoon olive oil
Tabbouleh
1 cup buckwheat
¼ medium cucumber, cubed
8 cherry tomatoes, cubed
70 grams pistachios, roasted and roughly chopped
½ cup fresh parsley, roughly chopped
¼ cup fresh mint, roughly chopped
juice 1 lemon
Slaw
1 tablespoon mustard seeds
1 beetroot, grated
1 carrot, grated
juice 1 lemon
To serve
1 cup Greek yoghurt
¼ cup fresh mint, roughly chopped
½ cup hummus
1 large bunch of watercress
METHOD
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.
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