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Haloumi and lamb meatball salad bowl
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious Mediterranean haloumi and lamb meatball bowl with seasonal spring vegetables.
Ingredients:
  • 18.20 gm olive oil
  • 350g mixed medley tomatoes, large tomatoes halved
  • 1 tsp cumin seeds
  • 500g Lamb Mince
  • 20.00 ml finely chopped coriander
  • 180g haloumi, thinly sliced
  • 2 x 250g pkt microwavable brown rice and quinoa
  • 1 zucchini, thinly sliced lengthways
  • 18.20 gm olive oil, extra
  • 20.00 ml red wine vinegar
  • Mint leaves, to serve
  • Coriander leaves, to serve
Instructions:
  • Preheat the oven to 180°C. Toss oil, tomatoes, and cumin seeds on a large baking tray. Roast for 15 minutes or until the tomatoes start to soften and collapse. Transfer the flavorful pan juices to a small bowl.
  • In a large bowl, mix together mince, garlic, and chopped coriander and season with your favorite spices. Shape tablespoons of the mixture into balls. Cook the meatballs in a large non-stick frying pan over medium-high heat, turning occasionally, until they are golden brown and cooked through, which should take about 10 minutes. Transfer the cooked meatballs to a plate and cover to keep them warm until serving.
  • Preheat a chargrill to medium heat. Grill the haloumi for 2 minutes on each side, or until nicely charred.
  • Heat the rice mixture as instructed on the packet. Serve by dividing the rice mixture into serving bowls and topping with meatballs, tomatoes, haloumi, and zucchini. Mix extra oil, vinegar, and ground cumin into the reserved pan juices and drizzle over the haloumi mixture. Finish by garnishing with mint and coriander leaves.

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