Lamb Meatball and Falafel Mezze

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs Lebanese cucumber
• 1bunch mint
• 2pcs pita pockets
• 260g natural yoghurt
• 300g lamb mince
• 10g kofta seasoning
• 200g falafel
• 100g baby spinach leaves
• 15ml olive oil
• 10ml white or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Coarsely chop the tomato and cucumber. Pick some of the smaller mint leaves, then finely chop the remaining leaves, discarding the stems. Quarter the pita.
2. Step 2 — Make mint yoghurt
   Combine the yoghurt and chopped mint in a bowl and season with salt and pepper.
3. Step 3 — Meatballs and falafel
   Put the lamb mince and kofta seasoning in a large bowl. Season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls. Put the meatballs on one side of the lined tray and bake on the upper oven shelf for 6 mins. Add the falafel to the same tray and bake for 6-7 mins until meatballs are cooked through and falafel are warmed (see Kitchen 101).
4. Step 4 — Bake pita
   Meanwhile, put the pita on a large oven tray. Bake on the lower oven shelf for 6-7 mins until the pita is warmed through.
5. Step 5 — Toss salad and serve up
   Put 1 tbs olive oil and 2 tsp white wine vinegar in a bowl, season with salt and pepper and whisk until well combined. Put the meatballs, falafel, pita, tomato, cucumber, spinach, mint yoghurt and dressing on a platter for everyone to help themselves. Scatter over the mint leaves and enjoy!
6. Step 6 — Kitchen 101
   For vegetarians and vegans, bake the falafel on a separate tray to the meatballs to keep them apart.

Allergens

Sulfit, Gluten, Wheat, Milch, Sesamsamen