Lamb Meatballs, Minty Pea Houmous and Flatbreads

Lamb Meatballs, Minty Pea Houmous and Flatbreads

4.7 49 ratings

Prep. 25 min

Total 1 h 15 min

6 portions

Ingredients

Pickled Red Cabbage

red wine vinegar
125 g
caster sugar
10 g
fine sea salt
10 g
red cabbage cored, cut in pieces (5 cm)
250 g

Pea Houmous

water
500 g
frozen peas
125 g
fresh mint leaves only
5 g
olive oil
40 g
fine sea salt
1 tsp
ground black pepper
1 pinch
tahini (see tip)
3 Tbsp
lemon juice
30 g
tinned chickpeas drained, rinsed (1 x 400 g tin)
240 g

Tahini Yoghurt Sauce

plain yoghurt (see tip)
100 g
tahini
60 g
fine sea salt
¼ tsp
lemon freshly squeezed juice only
1

Meatballs

garlic cloves
2
lamb mince
800 g
medium eggs
2
fine sea salt
2 tsp
smoked paprika
2 tsp
ground cinnamon
½ tsp
ground cumin
½ tsp

Flatbreads

plain yoghurt
250 g
baking powder
1 tsp
fine sea salt
1 tsp
caster sugar
½ tsp
strong white bread flour plus extra for dusting
175 g

Difficulty

medium

Nutrition per 1 portion

Sodium 2326 mg

Protein 41 g

Calories 3765 kJ / 900 kcal

Fat 53 g

Fibre 7.5 g

Saturated Fat 18 g

Carbohydrates 58 g

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