Name: Lamb and dill meatballs with horiatiki salad
Total time: 30 min
Yield: Serves 4
Ingredients: 400g lamb mince; 1 small red onion, peeled and grated; a large handful dill, chopped; ½ tsp ground cumin; 1 tsp sea salt flakes; 1 egg yolk; 2 tbsp olive oil; 2 tbsp red wine vinegar; 200g vine cherry tomatoes, halved; ½ small red onion, finely sliced; 1 or 1/2 normal cucumber ridge cucumber, halved lengthways and cut into half moons; 16 kalamata olives, drained; 200g feta, cubed

400g lamb mince
1 small red onion
peeled and grated
a large handful dill
chopped
½ tsp ground cumin
1 tsp sea salt flakes
1 egg yolk

SALAD

2 tbsp olive oil
2 tbsp red wine vinegar
200g vine cherry tomatoes
halved
½ small red onion
finely sliced
1 or 1/2 normal cucumber ridge cucumber
halved lengthways and cut into half moons
16 kalamata olives
drained
200g feta
cubed

Method

step 1
Put the lamb mince in a bowl with the grated onion, dill, cumin, salt and egg yolk. Use clean hands to mix everything together, then roll into 20 little meatballs.
step 2
Heat a large, non-stick frying pan and cook the meatballs, turning until browned all over and cooked through. There should be enough fat in the lamb to fry them without using any extra.
step 3
To make the salad, whisk the oil and vinegar together then toss with all the other ingredients. Serve the meatballs with the salad.