Warm Greek lamb salad with creamy yoghurt dressing

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.

Nutrition