Combine grains and beetroot with lamb meatballs and a tahini dressing to make this quick and easy supper, which is full of textures and flavours
Prep:15 mins
Serves 4
2 tbsp tahini2 tbsp fat-free yogurt½ small bunch of parsley1 lemon, juiced½ small garlic clove½ tbsp rapeseed oil10-12 ready-made lean lamb meatballs2 x 250g pouches mixed grains4 cooked beetroots, chopped2 spring onions, sliced200g baby tomatoes, halved50g pitted black olives, halved1 cucumber, peeled and cubed½ tbsp za’atar
STEP 1Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.STEP 2Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.STEP 3Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.
