Lamb Meatballs with Chickpea and Tahini Yoghurt
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
- ½ Bunch Parsley
- 1 Bunch mint
- 500g Plain Unsweetened Yoghurt
- 1 ½ Tbsp Tahini
- 1 tsp Moroccan spice Mix
- 1 tsp Oregano
- 1 Lemon
- ½ Spanish Onion
- 220g Halloumi
- 500g Lamb Meatballs
- 1 Can Chickpea 400g
- Lebanese or Pita Bread
- Salt & Peper
- Olive oil
METHOD
1. Wash, pick and finely chop the parsley and the mint.
2. Place the chopped herbs (reserving 1 Tbsp for garnish) into a bowl and add the yoghurt, tahini, Moroccan spice mix, oregano, the zest and the juice of ½ a lemon and season with salt and pepper. Mix well and set aside in the fridge.
3. Finely slice the Spanish onion and set aside. Cut the halloumi into 4 pieces.
4. Bring a large frying pan to high heat, drizzle with olive oil. Once hot, add the Halloumi and sear for 1-2 mins on each side until golden brown. Remove from pan and tear into smaller pieces once is at room temperature.
5. Meanwhile, on the same frying pan, drizzle more olive oil and add the meatballs. Sear for approx. 5mins stirring occasionally until golden brown. Squeeze the juice of the remaining lemon and stir.
6. Drian the chickpeas and add to the pan. Season with salt and pepper and stir through. Turn the heat down to medium and cook for further 10mins.
7. If using pita bread, heat it up in a hot pan for 20-30secs on each side and if using Lebanese bread just serve fresh at room temperature.
8. Spread the tahini yoghurt on the bottom of a platter, then add pieces of halloumi follow by the meatballs with the chickpeas, sprinkle the Spanish onions on top and garnish with some chopped parsley.
9. Serve with a side of Pita or Lebanese bread.
