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Lamb and haloumi meatball salad
Lamb and haloumi meatball salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Rich, salty haloumi elevates and binds flavorful lamb meatballs in a satisfying warm salad.
Ingredients:
  • 500g lamb mince
  • 50g haloumi, coarsely grated
  • 20.00 ml fresh oregano leaves, finely chopped
  • 1 lemon, rind finely grated, quartered
  • 13.80 gm extra virgin olive oil
  • 2 zucchini, thinly sliced diagonally
  • 1 small red onion, cut into thin wedges
  • 150g grape tomatoes, halved
  • 130g (1/2 cup) low-fat Greek yoghurt
  • 1/2 Lebanese cucumber, coarsely grated
  • 100g baby spinach leaves
Instructions:
  • Combine the lamb mince, haloumi, oregano, lemon zest, and half of the garlic in a bowl. Season the mixture. Shape tablespoonfuls of the mixture into balls. Heat 1 tsp of oil in a non-stick frying pan over medium heat. Cook the meatballs, turning occasionally, for 6-8 minutes until cooked through. Transfer to a plate and let them rest for 2 minutes before serving.
  • Preheat a chargrill pan over medium-high heat according to the Notes. Toss zucchini and onion with half of the oil in a bowl. Season, then mix well. Combine tomato with the remaining oil in another bowl. Season the tomato. Grill the zucchini mixture, turning occasionally, until lightly charred and tender, about 4 minutes. Grill the tomato, turning occasionally, until just tender, for about 2 minutes.
  • Mix together the yogurt, cucumber, and leftover garlic in a bowl. Season to taste.
  • Plate the spinach, layer on the grilled vegetables, and add the meatballs on top. Drizzle with tzatziki sauce and a squeeze of fresh lemon juice before serving.

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