Recipe for Lamb and Halloumi Meatballs, served with fresh tzatziki on the side
500g lamb mince
50g halloumi – grate coarsely
1 tbsp fresh oregano – strip leaves off stalk
2 cloves garlic – crush, peel & chop finely
2 red onions – cut into thin wedges
200g cherry tomatoes – cut in half
1/2 cucumber – grate coarsely
100g baby spinach
olive oil, salt & pepper (from your pantry)
Prepare all ingredients as indicated above.
Using the fine side of the grater, grate the skin of the lemon to create zest. Cut the lemon into quarters.
Cut the ends off the courgettes and slice finely on the diagonal.
Make the tzatziki by combining the yoghurt, cucumber and HALF the garlic in a small bowl. Season with salt and freshly ground pepper to taste. Set aside.
In a large bowl, mix the lamb mince, halloumi, oregano, lemon zest, salt, pepper and HALF the garlic. Make little meatballs balls by scooping up a tablespoonful of the meat mixture at a time and squishing it down into the spoon with the palm of your hand. Heat a little olive oil in a large frying pan over medium heat. When hot, add the meatballs and sauté, for about 6 to 8 minutes until nicely browned. Transfer to a plate and leave to rest.
Place the courgettes and onions in a large bowl. Place the tomatoes in a separate bowl. Drizzle the ingredients in both bowls with olive oil and season well the salt and freshly ground pepper. Toss to combine. Heat a chargrill pan over medium to high heat. Place a layer of courgettes and onions in the hot pan and cook for about 4 minutes or until lightly charred. Transfer to a plate. Now add the tomato to the pan and cook for about 2 minutes, then remove.
To serve, divide the baby spinach between plates. Top with char-grilled vegetables and meatballs. Add a dollop of tzatziki and a lemon wedge on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.