Tabbouleh with grainy meatballs FOOD ED’S TIP

Bulgur wheat provides an extra helping of fibre in the meatballs and makes more of a small amount of mince. SERVES 4-6 READY IN 40 MINS

, 150g buckwheat, cooked and cooled

, 400g tin butter beans, drained and rinsed , 200g broad beans, double podded

, 200g frozen peas, blanched and

refreshed

, 100g fine green beans, blanched and

refreshed

, 30g toasted pumpkin seeds

, 1 bunch flat leaf parsley, finely chopped

, 1 bunch fresh mint, leaves picked, finely

chopped

, ½ red onion, thinly sliced

, 2tbsp chopped pickled red chillies

(optional)

, 2tbsp toasted pine nuts

, Warmed pitta breads and ground

sumac, to serve (optional)

For the garlic dressing: , 1 whole garlic bulb , 60ml extra-virgin olive oil , Finely grated zest and freshly squeezed juice 2 lemons , 1tsp sumac For the meatballs: , 75g bulgur, soaked overnight in water, in the fridge , 500g lamb mince , 2 cloves garlic, crushed , 2tsp paprika , ½tsp ground cloves , ½tsp ground cinnamon , Vegetable oil, for cooking

1 Heat the oven to 200C Fan/gas 7. For the dressing, wrap the garlic tightly in foil and roast on a tray for 30 mins until tender. When cool enough to handle, squeeze the garlic from the skins into a bowl (discard the skins), whisk in the remaining dressing ingredients, season and set aside.

2 In a bowl, mix together the meatballs ingredients (except the oil) and some salt and pepper. With slightly wet hands, shape the mixture into golf ball-sized balls. Shape into ovals and chill on a tray until required.

3 Fry the meatballs in a large frying pan over a medium heat for 8–10 mins, turning, until golden and cooked through.

4 For the tabbouleh, mix the buckwheat, beans, peas, green beans, pumpkin seeds and herbs in a bowl, mix in the dressing and season. Scatter over the red onion, pickle chillies and pine nuts and serve with the meatballs and pitta breads sprinkled with sumac on the side, if liked. Per serving (for 6): 572 cals, 30g fat, 7g sat fat, 42g carbs

The undecorated cake will keep, wrapped, for up to 3 days. Omit the thyme, if you prefer.

FOOD ED’S TIP Prepare all the elements the day before. Everything will keep well in the fridge for several days.

Recipes and photos from Sensational Salads by Kathy Kordalis (£20, Ryland Peters & Small)