Courgette & tahini dip
Serve this thick, moreish dip of roasted courgettes and Greek yogurt with crudités or flatbread as part of a Lebanese meze spread
Lamb meatballs with watercress dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g lamb mince
- 100g fetacrumbled
- 100g bag watercress
- small pack mintleaves picked and roughly chopped
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 300g couscous
- 200g frozen peas
- 100g pomegranate seedsto serve
- 100g natural yogurtto serve
Nutrition: per serving
- kcal641
- fat32g
- saturates13g
- carbs48g
- sugars7g
- fibre4g
- protein38g
- salt1.2g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Line a baking tray with parchment. Mix the lamb, feta and some seasoning in a large bowl. Roll the mince mixture into 20 walnut-sized balls. Put the meatballs on the prepared tray and bake in the oven for 20 mins until cooked through.
step 2
To make the dressing, whizz 25g of watercress, the mint, oil, vinegar and plenty of seasoning in a small food processor until smooth. Tip the couscous into a heatproof bowl and cover with 400ml boiling water. Cover with cling film and leave for 3-4 mins. Remove the cling film and fluff up with a fork.
step 3
Meanwhile, bring a small pan of water to the boil, add the peas and cook for 3 mins. Mix half the dressing, the peas and remaining watercress into the couscous. Top with the meatballs and serve with the remaining dressing, the pomegranate seeds and yogurt.
