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Greek Lamb Meatball Salad


Recipe Info

  • Servings : 4
  • Cook Time : 20m
  • Ready In : 30m

Greek salad with a meaty twist and delicious avocado sauce.


  • 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


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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