These little meatballs have a great flavour to them and can also be served as a canapé with the yoghurt dressing – just serve on a platter with toothpicks and the dressing in a little dipping bowl to the side. The meatballs can also be frozen once rolled, so it’s great to make up plenty of them and have some in the freezer to call on for an easy week-night dinner.
SERVES 6–8
Lemony Lamb Meatballs
MAKES APPROX. 40 MEATBALLS
½ cup fresh breadcrumbs
¼ cup milk
500g lamb mince
2 tsp cumin seeds, toasted and ground
2 cloves garlic, finely chopped
½ cup grated Parmesan
2 tbsp preserved lemon, skin only, finely
chopped
¼ cup finely chopped mint,
plus extra to serve flaky sea salt and freshly ground black pepper
2 tbsp olive oil
Combine the breadcrumbs and milk in a bowl. Set aside for 5 minutes to soak.
Place the lamb mince, cumin, garlic, Parmesan, preserved lemon and chopped mint into a bowl. Season well and then add the breadcrumb mixture and combine well. Roll the lamb mixture into 3cm balls and place onto a plate. Cover and refrigerate for 20 minutes to firm up, or freeze for later.
Heat the olive oil in a large frying pan over medium-high heat. Cook the meatballs, in batches, turning every couple of minutes for 4–5 minutes until browned all over and cooked through. Keep warm in a low oven.
Asparagus and Green Bean Salad
12 spears asparagus, cut in half diagonally 250g green beans, trimmed
4 tbsp extra-virgin olive oil
2 tbsp preserved lemon, skin only, finely
chopped
1 red chilli, finely chopped
3 cloves garlic, finely chopped
¼ cup pine nuts, toasted
Blanch the asparagus and green beans in a large pot of salted boiling water (do this in small batches). Remove when just tender, and drain well. Put into a large bowl and repeat until all of the vegetables are cooked.
Meanwhile heat the oil in a small pan over medium heat along with the preserved lemon, chilli and garlic. Cook until the garlic is soft and then season well with salt and pepper. Pour the warm dressing over the greens and mix very well to make sure all of the veggies are coated. Sprinkle with the pine nuts just before serving.
We ate many dishes similar to this while spending time in Italy and they were all different depending on the part of Tuscany that we were in. This is our version of a Tuscan chicken casserole and it’s very moreish and flavoursome. I love it in the winter and any leftovers get tossed through some pasta the next day.
This moreish slice is fabulous with a cup of tea to give you an energy boost mid-afternoon or as a decadent after-dinner treat.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.
This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.
This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)
