Lamb meatballs & green tahini tabbouleh
- Preparation and cooking time
- Serves 4
Combine grains and beetroot with lamb meatballs and a tahini dressing to make this quick and easy supper, which is full of textures and flavours
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.