Try a fresh salad with hearty meatballs for a salad with substance

herbed-lamb-meatball-salad

Serves: 4

Ingredients

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  • Salad
  • What to do

  • 1. To make the yoghurt dressing, combine the yoghurt, mint, lemon juice and honey in a small bowl. Keep chilled until serving.

  • 2. Preheat the oven to 180°C (350°F).

  • 3. Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onion and cook for 2 minutes, stirring, until soft.

  • 4. Add the garlic, paprika and cumin, and cook for a further 1 minute. Remove from heat and transfer to a large bowl. Cool slightly.

  • 5. Add the lamb mince, egg and breadcrumbs and mix thoroughly. Use your hands to shape meatballs, this mixture will make approximately 20 meatballs.

  • 6. Place the frying pan back over medium heat, add more oil if necessary.

  • 7. Cook the meatballs in batches, turning regularly, for approximately 2–3 minutes, until browned.

  • 8. Place meatballs on a baking tray and bake in the oven for approximately 6 minutes.

  • 9. Arrange the lettuce leaves, cucumber, bell pepper, red onion and meatballs on a serving plate. Top with the yogurt dressing, and extra mint leaves.

  • Recipe from The No Salt Cookbook by Emily George, available from New Holland Publishers.

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