Lamb meatballs & green tahini tabbouleh

• tahini↗2 tbsp tbsp
• fat-free yogurt↗2 tbsp tbsp
• parsley↗½ small bunch of

  ½ small bunch of

• lemon↗1

  juiced

• garlic clove↗½ small

  ½ small

• rapeseed oil↗½ tbsp tbsp
• lean lamb meatballs↗10-12 ready-made

  ready-made

• mixed grains2 x 250g pouches g

  2 x 250g pouches

• beetroots↗4 cooked

  cooked, chopped

• spring onions↗2

  sliced

• baby tomatoes↗200g g

  halved

• black olives↗50g pitted g

  pitted, halved

• cucumber↗1

  peeled and cubed

• za’atar½ tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.