Throw together a Greek-fashion salad that packs huge flavour into every chew. With feta, currants and masses of herbs and spices, this dish tastes out of this international.
500ml (2 cups) water
90g (half of cup) cracked wheat
500g lamb mince
2 tablespoons currants
2 garlic cloves, beaten
1 half teaspoons ground cumin
half teaspoon floor 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/four cup) fresh lemon juice
200g grape tomatoes, halved
1 bunch radishes, thinly sliced
1 Lebanese cucumber, halved, thinly sliced
half cup clean mint leaves
1/four cup fresh dill sprigs
100g feta, crumbled
Bring water to boil over high warmth. Stir in cracked wheat. Reduce warmness to medium-low. Simmer, stirring once in a while, for 12 minutes or until tender. Stand for five minutes. Rinse below cold water. Drain.
Meanwhile, vicinity the mince, currants, garlic, cumin, cinnamon, lemon rind and spring onion in a huge bowl. Season. Mix until well blended. Roll into balls.
Heat the oil in a huge non-stick frying pan over medium-excessive warmness. Cook the meatballs, turning, for eight mins or till cooked thru.
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 big bowl. Season. Transfer to a platter. Top with the meatballs. Serve with the yoghurt combination.