
A vibrant and nutritious Mediterranean-inspired bowl featuring juicy lamb meatballs over a colorful grain tabbouleh. The creamy, herb-packed green tahini dressing adds a zesty finish that makes this quick meal feel truly special.
Prepare the green tahini dressing by combining the tahini, fat-free yogurt, fresh parsley, lemon juice, and garlic in a food processor. Add 2-3 tablespoons of water and a pinch of salt, then blend until the mixture is completely smooth. Set aside.
Heat the rapeseed oil in a large non-stick frying pan over medium heat. Add the lamb meatballs and cook for 10-12 minutes, turning them frequently until they are browned on all sides and cooked through to the center.
Warm the mixed grain pouches according to the package instructions. Transfer the grains to a large mixing bowl and let them cool slightly.
Toss the grains with the chopped beetroots, sliced spring onions, halved baby tomatoes, black olives, and cubed cucumber. Sprinkle with za'atar and season with salt and pepper to taste.
Divide the grain tabbouleh among four plates. Top with the warm lamb meatballs and drizzle generously with the prepared green tahini dressing before serving.
For extra crunch, add a handful of toasted pine nuts or pomegranate seeds to the tabbouleh. If you prefer a thinner dressing, simply whisk in an extra tablespoon of water. You can also swap the lamb meatballs for plant-based alternatives for a vegetarian version.





