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Greek Lamb Meatball Salad
2018-07-31- Cuisine: Middle East
- Course: Salad
- Skill Level: Intermediate
Recipe Info
- Servings : 4
- Cook Time : 20m
- Ready In : 30m
Greek salad with a meaty twist and delicious avocado sauce.
Ingredients
- 450g lamb mince
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- zest of 1 lemon
- 1/2 cup fresh parsley, chopped
- 2 tsps cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- salt and black pepper
- 100g cooked couscous
- 100g black olives
- 1/2 cucumber, sliced
- 3 tbsps chives, chopped
- lemon wedges, to serve
- fresh basil, to serve
- For the avocado sauce:
- 1 avocado, halved
- 60g Greek yoghurt
- 1 cup fresh coriander
- 1/2 cup fresh basil
- 1 chilli, halved and seeded
- juice from 1 lemon, plus more for serving
- 1 tsp cumin
- salt
Method
Step 1
Preheat the oven to 220°C. Line a baking sheet with baking paper.
Step 2
Add the lamb, onion, garlic, lemon zest, parsley, cumin, oregano, cayenne, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside.
Step 3
Meanwhile, make the avocado sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time as needed, to thin the sauce.
Step 4
To serve, spread the sauce on plates. Add the couscous, meatballs, olives, cucumber and chives. Serve with lemon wedges.
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