LAMB MEATBALLS WITH CUMIN ROASTED CAULIFLOWER AND MINT TABBOULEH

LAMB MEATBALLS WITH CUMIN ROASTED CAULIFLOWER AND MINT TABBOULEH

Ready in 45 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 20, 2017.
Order Now
Order Now

Lovely Lamb Meatballs.

Ingredients

CUMIN ROASTED CAULIFLOWER AND MINT TABBOULEH

  • ½ head cauliflower, finely diced 0.5cm
  • 1½ teaspoons ground cumin
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons currants
  • 3 tablespoons sliced almonds
  • 1 tablespoon mint leaves, thinly sliced
  • 1 red witloof, thinly sliced

PICKLED SHALLOT

  • 1 shallot, thinly sliced into rings
  • 1 tablespoon red wine vinegar

LAMB MEATBALLS

  • ½ red onion, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon lamb spice
  • 300g lamb mince
  • 1 egg, lightly beaten
  • ¼ cup fine breadcrumbs
  • 1 teaspoon salt

ZA’ATAR DRIZZLE

  • 1 teaspoon lamb spice
  • 1 teaspoon hot water
  • 1 teaspoon sesame seeds
  • Pinch of salt
  • 1½ teaspoons olive oil

HUMMUS

  • 1 pottle hummus
  • 2 tablespoons mayonnaise

TO SERVE

  • 1 tablespoon picked mint leaves
  • ½ lemon, cut into wedges

Steps

  1. oven to 220°C. Line a large oven tray (with a lip) with baking paper.
  2. Toss cauliflower, cumin, chickpeas, salt and olive oil together on prepared tray. Bake for about 25 minutes, until golden. Toss once during cooking.
  3. While cauliflower bakes, combine shallot and vinegar in a small bowl and set aside to pickle for at least 10 minutes. Combine all lamb meatball ingredients in a large bowl. Roll into golf ballsized balls and set aside.
  4. To make the Za’atar drizzle, combine second measure of lamb spice and hot water in a small bowl. Mix until water is absorbed. Add sesame seeds, salt and olive oil, mix well and set aside. Combine hummus and mayonnaise in a small bowl and set aside.
  5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for about 9 minutes, turning often, until golden and cooked through. Set aside, covered in foil to keep warm.
  6. When cauliflower has 3 minutes cook time remaining, add currants and almonds to tray, toss and return to oven for about 3 minutes, until almonds are toasted and veggies are golden. Remove from oven and toss through mint and witloof. Drain pickled shallot.
  7. divide hummus between plates and smooth out into a circle using the back of a spoon. Top with cumin roasted cauliflower and mint tabbouleh and lamb meatballs. Spoon over za’atar drizzle and sprinkle over pickled shallots and mint. Serve lemon on the side for squeezing.

Nutritional Information

Energy 2771 kj
662 kcal
Protein 36.9g
Carbohydrate 37.8g
Fat 39.5g