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Greek lamb meatball salad
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Make a vibrant Greek salad bursting with flavor from feta, currants, fresh herbs, and spices. Experience a taste sensation!
Ingredients:
  • 500ml (2 cups) water
  • 90g (1/2 cup) cracked wheat
  • 500g lamb mince
  • 40.00 ml currants
  • 2 garlic cloves, crushed
  • 3.75 gm ground cumin
  • 1.25 gm ground cinnamon
  • 1 lemon, rind finely grated
  • 1 spring onion (shallot), finely chopped
  • 9.20 gm olive oil
  • 200g (3/4 cup) Greek Style Yoghurt
  • 1 small Lebanese cucumber, seeded, finely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 200g grape tomatoes, halved
  • 1 bunch radishes, thinly sliced
  • 1 Lebanese cucumber, halved, thinly sliced
  • 125.00 ml fresh mint leaves
  • 62.50 ml fresh dill sprigs
  • 100g feta, crumbled
Instructions:
  • Bring water to a boil, then add cracked wheat. Reduce heat and simmer for 12 minutes until tender, stirring occasionally. Let it sit for 5 minutes, then rinse with cold water and drain.
  • In a large bowl, combine mince, currants, garlic, cumin, cinnamon, lemon rind, and spring onion. Season well and mix until thoroughly combined. Form mixture into balls.
  • In a spacious non-stick frying pan, heat the oil over medium-high heat. Cook the meatballs, turning occasionally, for about 8 minutes until they're fully cooked.
  • Mix together creamy yogurt, crisp cucumber, and a zesty tablespoon of lemon juice in a bowl. Season to perfection.
  • In a large bowl, mix cracked wheat, tomato, radish, sliced cucumber, mint, dill, feta, and remaining lemon juice. Add seasoning. Transfer the mixture to a platter and top it with the meatballs. Serve with the yoghurt mixture.

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