Moroccan lamb meatball salad
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Loading... - Richard Patterson
- 12 May 2022
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11 Ingredients
8 baby carrots, unpeeled, trimmed, scrubbed, halved lengthways
2 large beetroots, trimmed, scrubbed, cut into thin wedges
2 small red onions, cut into thin wedges
1 red capsicum, deseeded, thickly sliced
80ml (1 ⁄3 cup) olive oil, plus extra, to drizzle
425g can no-added-salt lentils, rinsed, drained
500g lamb mince
1 tbsp Moroccan seasoning
60ml (1 ⁄4 cup) fresh lemon juice
2 tbsp hulled tahini
120g baby spinach
3 Method Steps
Step 1
Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place the carrot, beetroot, onion and capsicum on prepared tray. Drizzle over 2 tbsp oil and toss until coated. Roast for 25 minutes or until tender. Add the lentils and toss until warmed through.
Step 2
Meanwhile, place the lamb and seasoning in a large bowl. Season and mix until well combined. Roll level tablespoonfuls of the mixture into balls. Heat 1 tbsp of remaining oil in a large frying pan over medium- high heat. Cook meatballs, turning, for 8 minutes or until browned and cooked through. Transfer to plate. Read More…
