MIDDLE EASTERN MEATBALL SALAD WITH HUMMUS AND YOGHURT
SERVES 4 Preparation: 30 min Cooking: 20 min
MEATBALLS
¼ meatball mixture (see recipe)
5 ml (1 t) ground cumin
oil for frying
HUMMUS
60 ml (¼ c) sesame seeds
125 ml (½ c) sunflower and olive oil
1 onion, chopped
oil
1 can (400 g) chickpeas, drained
2 garlic cloves, crushed
5 ml (1 t) ground cumin salt and pepper
60 ml (¼ c) hot water juice of 1 lime
45-60 ml (3-4 T) full-cream yoghurt
TO SERVE
full-cream yoghurt
seasoned with sumac t – teaspoon/s T – tablespoon/s c – cup/s mixed salad greens toasted sesame seeds
1 Meatballs Put the meatball mixture in a bowl, add the cumin and mix well. Shape into small meatballs and fry in hot oil until browned. Cover and fry until done.
2 Hummus Toast the sesame seeds in the oil until fragrant and light brown. Put in a food processor with the rest of the hummus ingredients and pulse until smooth.
3 To serve Arrange the meatballs, a spoonful of hummus, a spoonful of yoghurt and the salad leaves in a small bowl. Sprinkle sesame seeds over the yoghurt and serve.