Ingredients
Meatballs:
-
500g lamb mince
- 2 Garlic cloves, minced
- 1 spring onion, chopped
- Zest of 1 lemon
- Handful of fresh parsley, chopped
- 1 tsp thyme
- 2 tsp cumin
- ½ tsp chilli flakes (optional)
For cooking:
- 1 tbs olive oil
Herb yoghurt sauce:
- ½ avocado
- Handful of fresh basil
- 2 tbs Greek yoghurt
- Juice of ½ lemon
- ½ tsp cumin
- Salt
Salad dressing:
- 2 tbs olive oil
- Juice of ½ lemon
- Pinch of oregano
- Salt and pepper
Salad:
- 2 handfuls of soft lettuce
- 2 spring onions, chopped
- 60g cucumber, sliced
- 4 cherry tomatoes, halved
- 80g feta, crumbled
Method
Meatball:
In a large bowl, combine all the meatball ingredients. Shape into 10-12 evenly sized meatballs (using an ice cream scoop helps ). Heat 1 tbs olive oil in a large frying pan over medium heat. Cook the meatballs for 15-20 minutes turning regularly until browned and cooked through.
Herb sauce:
In a blender, combine the avocado, yoghurt, lemon juice, cumin, salt , basil and 2 tbs water. Blend until smooth. Set aside.
Salad dressing:
Whisk together the olive oil, lemon juice, oregano and salt and pepper.
Toss the lettuce, spring onions, cucumber, and cherry tomatoes with the dressing. Sprinkle with crumbled feta.
Spread a generous layer of the herb yoghurt onto the base of the plate. Top with the salad and meatballs.
