*This recipe is gluten-free according to industry standards
Ingredients
- lamb mince 400g
- red onion 1 small, peeled and grated
- dill a large handful, chopped
- ground cumin ½ tsp
- sea salt flakes 1 tsp
- egg yolk 1
- olive oil 2 tbsp
- red wine vinegar 2 tbsp
- vine cherry tomatoes 200g, halved
- red onion ½ small, finely sliced
- ridge cucumber 1 or 1/2 normal cucumber, halved lengthways and cut into half moons
- kalamata olives 16, drained
- feta 200g, cubed
Method
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Step 1
Put the lamb mince in a bowl with the grated onion, dill, cumin, salt and egg yolk. Use clean hands to mix everything together, then roll into 20 little meatballs.
-
Step 2
Heat a large, non-stick frying pan and cook the meatballs, turning until browned all over and cooked through. There should be enough fat in the lamb to fry them without using any extra.
-
Step 3
To make the salad, whisk the oil and vinegar together then toss with all the other ingredients. Serve the meatballs with the salad.
Nutritional Information
- Kcals 430
- Fat 32.3g
- Saturates 14.5g
- Carbs 5.1g
- Sugars 4.3g
- Fibre 1.9g
- Protein 28.9g
- Salt 2.9g
