Aromatic Lamb Meatballs with Couscous Salad

After several posts about cakes, it’s about time I showed you some of the gorgeous salads that we have been preparing for our customers.

This recipe has so many elements in it, and you might wonder if flavours that are so different would actually work together. A word of advice: they absolutely do!

It is just like us, like the Del Sole Team. Different girls from different countries, all working together, mispronouncing words, creating chaos, misunderstanding each other, confusing ingredients and messing up my recipe instructions! This is a serious sin! However we somehow manage to overcome all these problems and deliver incredibly flavoursome dishes!

So, in a true celebration of our heritage spanning from exotic China to the aromatic spices and herbs of Mediterranean cuisine and up again towards the simple and subtle Polish traditions.

So here it is… Aromatic Lamb Meatballs with Couscous Salad served with Chickpea Hummus, Roasted Beetroot Puree and Smoked Red Pepper Puree! We serve this salad with hot nan bread or pitta! AMAZING!!!

Ingredients for the Meatballs:

• 500g minced lamb
• 3 tbsp quinoa flakes
• 1 large free range egg slightly beaten
• 2tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp chilli flakes
• 1tbsp finely chopped rosemary
• 1 tbsp finely chopped coriander
• 1tsp sea salt
• 4 tbsp gluten free flour like rice, maize or fine polenta
• 3 tbsp olive oil

Instructions:

• Crush the cumin, fennel and coriander seeds in a mortar until they are a smooth powder.
• Place the minced lamb in a bowl and add all the herbs and spices.
• With the help of a fork work the herbs and spices in the mince.
• Add the slightly beaten egg and once again with the fork mix well with the mince mixture.
• Add the quinoa flakes then with your hand bring the mince mixture together.
• By flouring your hands start to prepare small meatballs in diameters of 2.5 cm each. Try to keep the size consistent to guarantee an even cooking time.
• Place the meatballs on a baking tray dusted in gluten free flour. Skate the meatballs and add extra flour to avoid them sticking to the tray.
• When you have finished the meatballs heat up a couple of tbsp of oil in a heavy based pan.
• When the oil is hot add the meatballs delicately and seal them very carefully.
• You might have to do this in batches to avoid having to many meatballs and not be able to turn them and seal each side properly.
• The process should take just 2/3 minutes. The side is sealed when it doesn’t look pink any longer. DO NOT OVERCOOK them because they will end up too tough and unpleasant to eat.
• Once you have sealed the meatballs, place them in a baking tray at least 3 cm deep. Pour on top any oil left over from the sealing process.
• Place the meatballs in the oven at 125° C for 8/10 minutes to finish cooking.

Ingredients for the Couscous Salad:

• 400g couscous
• boiling water
• ½ tsp sea salt
• ½ tsp freshly ground nutmeg
• ¼ tsp pepper
• 1 small bunch of coriander finely chopped
• 4 mint leaves finely chopped
• 4 basil leaves finely chopped
• 100g sliced sun dried apricots
• 4 spring onions chopped diagonally
• 1 red chilli (not bird’s eye) de-seeded and cut in very thin long strips
• 2 tbsp olive oil
• a few slow roasted tomatoes for decoration

Instructions:

• Place the couscous in a bowl, add the salt, the olive oil and pour boiling water on top until nearly all the couscous is submerged in it.
• Leave for a few minutes then fluff up with a fork.
• The water should be absorbed in full and the couscous consistency should be very soft and fluffy.
• Add all the remaining ingredients to the couscous and toss well to combine.
• Check the seasoning and adjust to taste.

Roasted Beetroot Puree

Ingredients:

• 1.5kg of beetroot
• 2 large garlic cloves
• 1 large red chilli deseeded
• small bunch of coriander
• ½ bunch mint, leaves only
• 10 large basil leaves
• 1 tsp crushed cumin seeds
• juice and zest of 1 untreated lemon
• 1 tbsp sugar
• 2 tbsp balsamic vinegar
• 50ml olive oil + extra for drizzling the beetroot
• 2 tbsp tahini paste
• 1tsp sea salt
• ¼ freshly ground black pepper

Instructions:

• Wash and trim the beetroot, do not peel them.
• Place them in a oven tray, drizzle with olive oil then roast in the oven at 130°C for 30/40 minutes or until soft.
• Remove the beetroot from the oven, leave to cool then peel and chop in small cubes. Wear a pair of gloves to avoid staining your hands.
• Place the cubed beetroot in a mixer with all the other ingredients.
• Blend really well to a very smooth consistency.
• Test for seasoning and add salt if needed or balsamic vinegar if you need a sharper edge.

Chickpea Hummus

Ingredients:

• 250g cooked chickpeas
• 2 garlic cloves
• 1 large red chilli
• bunch of coriander
• bunch of mint
• juice and zest of 1 lemon
• 2 tbsp tahini paste
• 50ml olive oil
• ½ tsp sea salt
• ¼ tsp freshly ground pepper

Instructions:

• Drain and rinse well the chickpeas.
• Place the chickpeas in a food processor then add all the other ingredients.
• Blend to a smooth puree but don’t over blend it.
• Taste and adjust the seasoning by adding extra lemon juice for sharpness or sea salt.

Smoked Red Pepper Puree

Ingredients:

• 4 large red peppers chopped in chunks
• 2 red onions chopped in chunks
• 4 large garlic cloves with the skin still on
• 1 large red chilli deseded and sliced
• 1 bunch of coriander
• 2 tbsp tahini paste
• juice and zest 1 untreated lemon
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp sea salt
• ¼ tsp freshly ground pepper
• 1 tbsp sugar

Instructions:

• In a roasting tin, place the chopped red peppers, onions, chilli and the garlic cloves.
• Toss well with 2tbsp of olive oil, the paprika, the sugar, the sea salt and the pepper.
• Roast in a preheated oven at 130°C for 30/40 minutes.
• Remove from the oven and allow to cool.
• Remove the skin from the roasted garlic and place with all the other ingredients in a food blender.
• Blend well to a smooth paste.
• Taste the puree and add any seasoning if necessary.