| | Greek lamb meatball salad
Greek lamb meatball salad
31 August 2019
Greek lamb meatball salad 4.3-5 9
  • Calories: 2200 kj
  • Fat: 33g
  • Carbohydrates: 10g

How to Make:

  1. Bring water to boil over high heat. Stir in cracked wheat. Reduce heat to medium-low. Simmer, stirring occasionally, for 12 minutes or until tender. Stand for 5 minutes. Rinse under cold water. Drain.
  2. Meanwhile, place the mince, currants, garlic, cumin, cinnamon, lemon rind and spring onion in a large bowl. Season. Mix until well combined. Roll into balls.
  3. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning, for 8 minutes or until cooked through.
  4. Combine yoghurt, chopped cucumber and 1 tablespoon lemon juice in a bowl. Season.
  5. Combine cracked wheat, tomato, radish, sliced cucumber, mint, dill, feta and remaining lemon juice in a large bowl. Season. Transfer to a platter. Top with the meatballs. Serve with the yoghurt mixture.
Time for preparing:
17 min.


  • 500ml (2 cups) water
  • 90g (1/2 cup) cracked wheat
  • 500g lamb mince
  • 2 tablespoons currants
  • 2 garlic cloves, crushed
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 lemon, rind finely grated
  • 1 spring onion (shallot), finely chopped
  • 2 teaspoons olive oil
  • 200g (3/4 cup) Tamar Valley Greek Style Yoghurt
  • 1 small Lebanese cucumber, seeded, finely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 200g grape tomatoes, halved
  • 1 bunch radishes, thinly sliced
  • 1 Lebanese cucumber, halved, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh dill sprigs
  • 100g feta, crumbled