Baked cod with creamy mushroom & leek orzo
Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper – a great option for busy work days
Lamb meatballs & green tahini tabbouleh
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp tahini
- 2 tbsp fat-free yogurt
- ½ small bunch of parsley
- 1 lemonjuiced
- ½ small garlic clove
- ½ tbsp rapeseed oil
- 10-12 ready-made lean lamb meatballs
- 2 x 250g pouches mixed grains
- 4 cooked beetrootschopped
- 2 spring onionssliced
- 200g baby tomatoeshalved
- 50g pitted black oliveshalved
- 1 cucumberpeeled and cubed
- ½ tbsp za’atar
Nutrition: Per serving
- kcal502
- fat23g
- saturates5g
- carbs46g
- sugars9g
- fibre9ghigh
- protein24g
- salt0.92g
Method
step 1
Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.
step 2
Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.
step 3
Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.
