Warm Salad of Lamb Meatballs with Chilli, Lime and Coriander Dressing

 

1½ lb/700g minced lamb

 

50g breadcrumbs

 

25g parmesan cheese-grated

 

½ teaspoon of cayenne pepper

 

1-tablespoon low fat Irish Yogurts Clonakilty Natural Kefir

 

½ red onion-finely diced

 

1-tablespoon freshly chopped coriander

 

1 egg

 

 

4-tablespoon low fat Irish Yogurts Clonakilty Natural Kefir

 

1-tablespoon Sweet Chilli Relish

 

1-tablespoon freshly chopped coriander

 

Juice of ½ lime

 

 

Lettuce Leaves

 

1 carrot-peeled into ribbons

 

1 cucumber-peeled into ribbons

 

8 cherry tomatoes-halved

 

Salted peanuts

 

Fresh coriander

 

 

1). Preheat the oven to 180C/350F/Gas Mark 4

 

2). Add all the ingredients for the meatballs together in a large mixing bowl and mix well until combined. Divide the mixture into approximately 16 pieces and roll into round balls.

 

3). Place the meatballs onto a baking tray and cook in the preheated oven for 15-18 minutes or until all the juices run clear and the meat is thoroughly cooked.

 

4). For The Sweet Chilli & Lime Dressing: Mix together all the ingredients for the dressing and store in the fridge until required.

 

5). Arrange the salad leaves on a large platter. Scatter with the cherry tomatoes and the ribbons of both carrot & cucumber. Place the meatballs on top. Drizzle with some of the delicious dressing and then garnish with fresh coriander and some salted peanuts