Lamb & Haloumi Meatball Salad

serves 4   prep: 15 mins   cook: 15 mins



  • 500g lamb mince
  • 50g True Organic haloumi, coarsley grated
  • 1 tbsp fresh oregano leaves, finely chopped
  • 1 lemon, rind finely grated, quartered
  • 2 garlic gloves, crushed
  • 3 tsp extra-virgin olive oil
  • 2 zucchini, thinly sliced diagonally
  • 1 small red onion, cut into thin wedges
  • 150g grape tomatoes, halved
  • 130g (1/2 cup) low-fat Greek yoghurt
  • 1/2 Lebanese cucumber, coarsley grated
  • 100g baby spinach leaves


  1. Mix the lamb mince, haloumi, oregano, rind and half of the garlic in a bowl. Season. Roll tablespoonfuls of the mixture into balls. Heat 1 tsp of the oil in a non-stick frying pan over medium heat. Cook the meatballs, turning, for 6-8 minutes or until just cooked through. Transfer to a plate. Set aside to rest for 2 minutes.
  2. Heat a chargrill pan over medium-high heat (see Notes). Combine zucchini, onion and half the remaining oil in a bowl. Season. Toss to combine. Combine tomato and remaining oil in a bowl. Season. Cook the zucchini mixture, turning, for 4 minutes or until lightly charred and tender. Cook the tomato, turning, for 2 minutes or until just tender.
  3. For the tzatziki, combine the yoghurt, cucumber and remaining garlic in a bowl. Season.
  4. Divide spinach among plates. Top with grilled vegetables and meatballs. Serve with tzatziki and lemon.