Dish

Lamb Meatball and Tabbouleh Bowl

Aromatic lamb meatballs are balanced perfectly with these

light and zingy salads.

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 s e r v e

1 cup Greek yoghurt

¼ cup fresh mint,

roughly chopped

½ cup hummus

1 large bunch of watercress

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. Serves 4

Japanese Salmon Bowl

This simple, bright and fresh salmon bowl is the perfect way to
battle those busy weeknights.

1½ cups medium grain

white rice

1 tablespoon rice

wine vinegar

2 tablespoons soy sauce

1 teaspoon chilli sauce

2 teaspoons sesame oil

1 teaspoon sesame

seeds, toasted

2cm piece of ginger,

peeled and minced

300 grams fresh boneless

salmon fillets, skin removed

and cut into 2cm pieces

½ cup shredded red cabbage

½ cup shredded green cabbage

1 tablespoon sesame oil

4 tablespoons Japanese

mayonnaise

1 avocado, sliced

½ medium cucumber,

thinly sliced

½ cup shelled edamame

beans, blanched

sea salt and ground pepper

toasted nori and toasted

sesame seeds, to serve 

Place the rice, 3 cups of water and ½ teaspoon of salt in a large pot
and bring to the boil. Reduce the heat to low, place the lid on top
and cook for 15 minutes or until water has absorbed. Remove from
heat and let stand covered for 5 minutes. Fluff up using a fork. 

Place the vinegar, soy sauce, chilli sauce, sesame oil, sesame
seeds and ginger in a bowl and mix well. Add the salmon and
gently stir until completely coated. 

Place the shredded cabbage and sesame oil in a bowl and mix
until well combined. Season.

Place a large spoonful of rice in each bowl, add the slaw and
squeeze over the mayonnaise. Top with salmon, avocado,
cucumber slices and edamame beans. Garnish with toasted
shredded nori and toasted sesame seeds. Serves 4

74 DISH