GREEK-STYLE LAMB MEATLOAF

Preparation time 15 mins Cooking time 50 mins Serves 6

1 small zucchini, coarsely grated 1kg lamb mince

1 cup dried breadcrumbs

1 small brown onion,

finely diced

2 cloves garlic, finely grated 2 Tbsp tomato paste,

plus extra 2 Tbsp

3 Tbsp oregano leaves, finely

chopped, plus extra to garnish 1 free-range egg, lightly beaten Sea-salt flakes and freshly ground

black pepper, to season 150g Greek-style feta, crumbled 1 tsp honey 1/2 cup store-bought marinated capsicum strips Mediterranean salad, to

serve (see below) Tomato chutney, to serve

STEP 1 Line an oven tray with baking paper. Preheat oven to 180°C fanforced (200°C conventional). Put zucchini into a sieve over a bowl. Use hands to firmly squeeze out excess liquid then set aside in sieve. STEP 2 Meanwhile, put lamb, breadcrumbs, onion, garlic, tomato paste, 2 Tbsp of the oregano and egg in a large bowl. Season. Gently stir in 50g of feta. Spoon mince onto prepared tray and use your hands to shape into a log about 27 x 13cm. Bake for 40 minutes or until just cooked through. Remove from oven. STEP 3 Combine honey and extra tomato paste in a small bowl and then spread across the top of the meatloaf. Top with capsicum strips, scatter with remaining Greek-style feta and remaining oregano leaves, then bake for a further 10 minutes or until browned and cooked through. Garnish meatloaf with a few extra oregano leaves and then serve with a Mediterranean salad and chutney on the side.

To make a quick Mediterranean salad, combine 250g halved cherry tomatoes, 1 halved and sliced cucumber, ¼ thinly sliced red onion, 1 Tbsp red wine vinegar, 2 Tbsp extra virgin olive oil and 1 tsp dried oregano in a large bowl, season, toss well and serve. Serve topped with 100g sliced Greek-style feta .■

Surprise! There are even hidden vegetables inside