Spring green fattoush
Savour all the flavours of spring in every bite with this elegant, seasonal salad
Lamb & apricot meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 2 red onionsvery finely chopped
- 4 garlic clovescrushed
- 2 tsp each ground cuminand coriander (or 4 tsp Moroccan spice blend)
- 400g can chopped tomatoes
- ½ tsp sugar
- ½ 20g pack mintfinely chopped
- 500g pack lean lambmince
- 8 dried apricotsfinely chopped
- 50g fresh breadcrumbs
- pitta breadand salad, to serve
Nutrition: per serving
- kcal411
- fat22g
- saturates9g
- carbs26g
- sugars13g
- fibre3g
- protein28g
- salt0.72glow
Method
step 1
Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
step 2
Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
step 3
Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.
