Cook this: quick & healthy – Greek lamb meatball salad

Finally, the warmer weather of summer is coming to Melbourne… a little inconsistently, but it is coming! At the change of seasons, I like flicking through my More Please cookbook by Delicious Magazine’s Valli Little. Mum gave me this book years ago, and because it’s handily divided up by seasonal recipes, it’s one of those books I always go back to. As with most cookbooks I own, I don’t usually follow any of the recipes all the way through, but it’s great for a bit of inspiration. I based this recipe on one I saw in there for a Greek lamb meatball salad, trying to keep it quick, simple, FODMAP friendly and healthy – perfect for a mid-week summer dinner and left overs for lunch  : )

You’ll need (for 2 serves):

For the meatballs
– 250g lamb mince
– 1 tbsp sweet paprika
– 1 tbsp cumin powder
– 2 tsp dried oregano
– 1 tbsp garlic infused olive oil OR regular olive oil + 1 minced clove of garlic
– salt and pepper

1. Pre-heat oven to 180°C and line an oven tray with baking paper.
2. In a large bowl, combine all ingredients in a large bowl with your hands.
3. Shape into small meatballs.
4. Heat a non-stick fry pan over medium heat and cook the meatballs for a few minutes, until browned on the outside.
5. Transfer to the oven tray and finish cooking for around 10 – 15 minutes, until cooked through (this will depend on the size of the meatballs).


For the dressing
– ½ – ⅔ cup plain Greek yoghurt (depending on how much you want to smother your salad with) – you can also use lactose free yoghurt if need be
– juice of ½ a small lemon
– 2 tbsp fresh mint leaves, roughly shredded

1. Stir it all together in a bowl and leave it in the fridge until you’re ready to serve.


For the salad
– 1 – 2 cups cous cous, cooked according to packet instructions and cooled (depending on how hungry you are). You can also substitute this for quinoa if you need to be gluten free.
– ½ punnet cherry tomatoes, halved
– 1 cup sliced cucumber
– ¼ cup sliced kalamata olives
– ½ cup grilled, sliced capsicum (you can buy this from most delis if you want to make life even easier for yourself)
– 2 heaped cups of iceberg or cos lettuce, roughly chopped
– a few thin slices of red onion (leave this out if you’re low FODMAPing)

1. Depending on your preference, you can either combine everything in a large bowl and serve, or layer your salad like I did (cous cous on the bottom, followed by the other salad ingredients, then the meatballs).
2. Finally, spoon the yoghurt dressing on top, and you’re good to go!

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