Lamb meatballs & green tahini tabbouleh

easy lamb meatballs midweek meal mixed grains tabbouleh tahini

Ingredients

2 tbsp tahini

2 tbsp fat-free yogurt

½ small bunch of parsley

1 lemon, juiced

½ small garlic clove

½ tbsp rapeseed oil

10-12 ready-made lamb meatballs

2 x 250g pouches mixed grains

4 cooked beetroots, chopped

2 spring onions, sliced

200g baby tomatoes, halved

50g pitted black olives, halved

1 cucumber, peeled and cubed

½ tbsp za’atar

Method

Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.

Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.

Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.