Lamb Meatball and Tabbouleh Bowl
Photography Olivia Galletly.
Aromatic lamb meatballs are balanced perfectly with these light and zingy salads.
Serves: 4
INGREDIENTS
Meatballs
600 grams lamb mince
½ red onion, diced
¼ cup currants
1 egg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon paprika
¼ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
¼ teaspoon salt
¼ teaspoon cracked pepper
1 tablespoon olive oil
Tabbouleh
1 cup buckwheat
¼ medium cucumber, cubed
8 cherry tomatoes, cubed
70 grams pistachios, roasted and roughly chopped
½ cup fresh parsley, roughly chopped
¼ cup fresh mint, roughly chopped
juice 1 lemon
Slaw
1 tablespoon mustard seeds
1 beetroot, grated
1 carrot, grated
juice 1 lemon
To serve
1 cup Greek yoghurt
¼ cup fresh mint, roughly chopped
½ cup hummus
1 large bunch of watercress
METHOD
Preheat the oven to 200°C.
Meatballs: Place all ingredients, apart from the oil, in a large bowl and mix to combine. Using your hands, roll into golf-ball-sized balls and place on a lined baking tray. Drizzle with olive oil and bake for 25–30 minutes or until golden brown.
Tabbouleh: Bring a large pot of salted water to the boil, add the buckwheat and cook for 15 minutes or until tender. Drain, rinse in cold water and drain again. Add to a bowl with remaining tabbouleh ingredients and mix well. Season to taste.
Slaw: Place mustard seeds in a nonstick frypan without any oil and fry over a medium heat until they begin to pop. Remove from heat and place in a bowl with remaining ingredients.
In a small bowl, combine Greek yoghurt and chopped mint leaves.
Place tabbouleh in bowls and top with meatballs, slaw, minted yoghurt, hummus and watercress.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.