Spiced lamb meatballs with baked cauliflower salad
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Time to make:
$5.90 per serve
(at time of publication)
Full ingredients list:
1 small red onion
1 large cauliflower, cut into small florets, thinly sliced
500g lean lamb mince
2 tablespoons za’atar spice mix
1 cup wholemeal couscous
1/2 cup chopped fresh mint leaves, plus extra, to serve
200g green beans, halved lengthways
1/2 cup reduced-fat Greek-style yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 210°C. Cut half of the onion into thin wedges. Divide onion wedges and cauliflower between two large baking trays lined with baking paper. Spray with olive oil and bake for 20 minutes, or until golden and tender.
Step 2Meanwhile, grate the remaining onion. Combine the mince, grated onion and spice mix in a bowl. Roll level tablespoons of mince mixture into balls. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Cook the meatballs in batches, turning, for 5–7 minutes, or until browned and cooked through.
Step 3Meanwhile, place couscous in a heatproof bowl; add 1 cup of boiling water. Cover and stand for 5 minutes. Separate couscous grains with a fork. Stir in mint.
Step 4Boil or steam the beans until just tender. Combine baked cauliflower and onion with beans. Serve lamb on couscous with cauliflower salad. Top with yoghurt. Scatter with mint leaves and serve.
Lamb mixture is suitable to freeze before cooking.
About this recipe
First published: May 2017