Lamb Meatball and Tabbouleh Bowl

Aromatic lamb meatballs are balanced perfectly with these light and zingy salads.

Meatballs 600 grams lamb mince

½ red onion, diced ¼ cup currants 1 egg 1 teaspoon ground allspice 1 teaspoon ground cinnamon ½ teaspoon paprika

¼ cup fresh parsley, finely chopped

¼ cup fresh mint, finely chopped

¼ teaspoon salt ¼ teaspoon cracked pepper 1 tablespoon olive oil

Tabbouleh 1 cup buckwheat

¼ medium cucumber, cubed Preheat the oven to 200°C.

8 cherry tomatoes, cubed

70 grams pistachios, roasted and roughly chopped

½ cup fresh parsley, roughly chopped

¼ cup fresh mint, roughly chopped

juice 1 lemon

Slaw 1 tablespoon mustard seeds

1 beetroot, grated 1 carrot, grated juice 1 lemon

To serve 1 cup Greek yoghurt

¼ cup fresh mint, roughly chopped

½ cup hummus 1 large bunch of watercress

Meatballs: Place all ingredients, apart from the oil, in a large bowl and mix to combine. Using your hands, roll into golf-ball-sized balls and place on a lined baking tray. Drizzle with olive oil and bake for 25–30 minutes or until golden brown.

Tabbouleh: Bring a large pot of salted water to the boil, add the buckwheat and cook for 15 minutes or until tender. Drain, rinse in cold water and drain again. Add to a bowl with remaining tabbouleh ingredients and mix well. Season to taste.

Slaw: Place mustard seeds in a nonstick frypan without any oil and fry over a medium heat until they begin to pop. Remove from heat and place in a bowl with remaining ingredients.

In a small bowl, combine Greek yoghurt and chopped mint leaves.

Place tabbouleh in bowls and top with meatballs, slaw, minted yoghurt, hummus and watercress. Serves 4