Lamb meatball houmous bowls
A gently spiced treat – have everything ready, then warm the meatballs to serve!
Serves 8 • Prep 10 mins, plus chilling • Cook 40 mins
For the meatballs:
400g lamb mince (20% fat)250g cooked rice/pouch2tsp Baharat spice mix20g each parsley, dill and chives, finely chopped For the houmous:
6tbsp olive oil, plus a splash for frying1 large onion, chopped1 large fennel, chopped5 garlic cloves, crushed½tbsp cumin 2 x 400g tins chickpeas, drained and rinsed (liquid reserved), we used BoldBean Co in a jarJuice 1 lemon, plus extra to taste4tbsp tahini½tsp flaky sea salt For the cabbage:
½ red cabbage, shredded6tbsp white wine vinegar1tsp fine sea salt1tsp sugar To serve:
Pitted olives, toasted pine nuts, pickled chillies, fresh herbs (we used mint, parsley and dill), lemon…
