Meatballs with Lemony Yoghurt Dressing and Cucumber Tomato Salad

Ingredients

• 16 Silver Fern Farms Pure Meatballs

Dressing:

• ½ cup plain Greek style yoghurt
• 1-2 Tbsp tahini paste, according to taste
• 1 Tbsp lemon juice
• ½ tsp lemon zest, finely grated
• 1 clove garlic, crushed
• 1 - 2 Tbsp water

Salad:

• 1 small red onion, finely sliced
• 1 Tbsp cider vinegar
• 1 tsp sumac
• 1 telegraph cucumber or 2- 3 Lebanese cucumbers
• 100g mixed colour cherry tomatoes, roughly chopped
• 2 Tbsp olive oil
• 1 Tbsp lemon juice, extra
• 2 tsp coriander seeds, toasted and crushed in a mortar and pestle
• ½ tsp dried mint
• 2 Tbsp fresh herbs to garnish – parsley, mint and dill

Method

To prepare the dressing, combine yoghurt, tahini paste, lemon juice, lemon zest, garlic and a pinch of salt in a small bowl. Whisk until smooth, adding enough water to make a thick sauce consistency. Season to taste then set aside.

Place red onion, cider vinegar, sumac and a pinch of salt into a small bowl. Mix well and set aside.

Trim the ends off the cucumbers, cut in half lengthways and scrape out the seeds with a teaspoon. Bash the cucumbers a few times with a rolling pin so they split and break up a little, then roughly chop into bite size pieces. Sprinkle with ½ tsp salt then place in a bowl and set aside to draw out excess moisture.

Meanwhile, remove Silver Fern Farms Pure Meatballs from the freezer, cook in an air fryer, or stovetop following directions on the packet.

Drain cucumbers then return to the bowl with the sumac onions and tomatoes. Combine the olive oil, extra lemon juice, crushed coriander and dried mint then drizzle over the salad. Mix to combine.

To serve, spread a layer of the yoghurt dressing over a serving platter. Top with the meatballs, leaving room on one side for the salad. Place the salad onto the platter then garnish with the fresh herbs.

Delicious served with fragrant rice or grilled pita bread.