Minted lamb meatball bowl with bulgur and yogurt

Ingredients

For 1 serving

• Ground lamb100 g
• Bulgur55 g
• Mint5 g
• Cumin1 teaspoon
• Red onion30 g
• Nonfat Greek yogurt70 g
• Tomatoes120 g
• Cucumber100 g
• Parsley5 g
• Saltto taste

Contains: gluten, lactose,

In season: April – September

Method

1. Preheat the oven to 200 °C (conventional) and line a tray with baking paper. Finely chop the red onion and half the mint leaves.
2. In a bowl, knead the minced lamb with the onion, chopped mint, cumin and a pinch of salt until evenly mixed; with wet hands shape 6 small meatballs and place them on the tray.
3. Bake for 15 minutes, until the meatballs are browned outside and no longer pink inside.
4. Meanwhile, bring a small pan of water to the boil and salt it. Add the bulgur, turn off the heat, cover and leave it to swell for 15 minutes until tender; drain and fluff with a fork.
5. Cut the tomatoes and cucumber into roughly 1 cm dice; chop the parsley and remaining mint and stir them into the Greek yoghurt.
6. Build the bowl with the bulgur, tomatoes, cucumber and meatballs and finish with the herb yoghurt.