Kim Evans's Lamb Balls on a Bed of Kale, Beetroot and Carrot Salad with Beetroot Hummus
Photography Sarah Tuck.
Kim is the founder and owner of Auckland’s Little & Friday cafés, famed for their sweet and savoury baked goods and made-from-scratch deliciousness. She gives us a sneak preview of her post-lockdown dinner party plans, and explains how the new-look Little & Friday will be truer to its name.
INGREDIENTS
Hummus
300-gram tin chickpeas, drained and rinsed
1 beetroot, quartered and roasted until tender
2 teaspoons cumin powder (optional)
juice 1 lemon
2 cloves garlic
sea salt and ground pepper
120ml extra virgin olive oil
Meatballs
500 grams minced lamb
½ red onion, finely diced
1 teaspoon mild chilli flakes (optional)
1/2 teaspoon each cumin powder and mixed spice
1 clove garlic, crushed
80 grams bulgur wheat
100 grams feta cheese
chutney or chilli jam, to glaze
Salad
1 red onion, thinly sliced
juice 1 lemon
olive oil
1 teaspoon sumac (optional)
big handful kale, chopped coriander leaves, chopped mint leaves
1 small raw beetroot, grated
1 carrot, grated
sea salt and ground pepper
METHOD
Hummus: Put the ingredients, except the oil, in a kitchen whizz and mix until smooth. Slowly drizzle in the oil. Season to taste.
Salad: Place the red onion in a bowl, add lemon juice, olive oil and sumac and let sit for 10 minutes. Toss the other ingredients through.
Meatballs: Preheat the oven to 180°C.
Place all the ingredients in a bowl except for the feta and chutney. Mix to combine and roll into walnut-sized balls. Make a hole in each ball, push a small cube of feta into the centre and close up. Place on a baking tray and toss in a little oil.
Bake for 10 minutes. Remove from the oven, roll in some chutney or chilli jam, and return to the oven for 5 minutes to glaze. Serves 4
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