0:30 Cook | Capable cooks
Throw together a Greek-style salad that packs big flavour into every bite. With feta, currants and loads of herbs and spices, this dish tastes out of this world.
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
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.
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.
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.
Combine yoghurt, chopped cucumber and 1 tablespoon lemon juice in a bowl. Season.
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.