Lamb meatballs & green tahini tabbouleh

Ingredients

2 tbsp tahini
2 tbsp fat-free yogurt
½ small bunch of parsley
1 lemon, juiced
½ small garlic clove
½ tbsp rapeseed oil
10-12 ready-made lamb meatballs
2 x 250g pouches mixed grains
4 cooked beetroots, chopped
2 spring onions, sliced
200g baby tomatoes, halved
50g pitted black olives, halved
1 cucumber, peeled and cubed
½ tbsp za’atar

Method

Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.

Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.

Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.

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