- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Haloumi adds rich, salty flavour to the lamb and binds the meatballs for this warm salad recipe.
Ingredients
- 500g lamb mince
- 50g haloumi, coarsely grated
- 1 tablespoon fresh oregano leaves, finely chopped
- 1 lemon, rind finely grated, quartered
- 2 garlic cloves, crushed
- 3 teaspoons extra virgin olive oil
- 2 zucchini, thinly sliced diagonally
- 1 small red onion, cut into thin wedges
- 150g grape tomatoes, halved
- 130g (1/2 cup) low-fat Greek yoghurt
- 1/2 Lebanese cucumber, coarsely grated
- 100g baby spinach leaves
Method
- Step 1Mix the lamb mince, haloumi, oregano, rind and half of the garlic in a bowl. Season. Roll tablespoonfuls of the mixture into balls. Heat 1 tsp of the oil in a non-stick frying pan over medium heat. Cook the meatballs, turning, for 6-8 minutes or until just cooked through. Transfer to a plate. Set aside to rest for 2 minutes.
- Step 2Heat a chargrill pan over medium-high heat (see Notes). Combine zucchini, onion and half the remaining oil in a bowl. Season. Toss to combine. Combine tomato and remaining oil in a bowl. Season. Cook the zucchini mixture, turning, for 4 minutes or until lightly charred and tender. Cook the tomato, turning, for 2 minutes or until just tender.
- Step 3For the tzatziki, combine the yoghurt, cucumber and remaining garlic in a bowl. Season.
- Step 4Divide spinach among plates. Top with grilled vegetables and meatballs. Serve with tzatziki and lemon.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1647 kj
Energy
25g
Fat Total
10g
Saturated Fat
2g
Fibre
33g
Protein
9g
Carbs (total)
All nutrition values are per serve
Notes
Instead of chargrilling, you can roast the zucchini, onion and tomato together on a lined baking tray at 200C/180C fan forced for 15-20 minutes or until tender.
- Author: Katrina Woodman
- Image credit: Jeremy Simons & Brett Stevens
- Publication: Taste Magazine
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