Lamb meatballs & green tahini tabbouleh

Combine grains and beetroot with lamb meatballs and a tahini dressing to make this quick and easy supper, which is full of textures and flavours

  • Prep:15 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 506
  • fat 23g
  • saturates 6g
  • carbs 47g
  • sugars 0g
  • fibre 9g
  • protein 24g
  • salt 0.92g


  • 2 tbsp tahini
  • 2 tbsp fat-free yogurt
  • ½ small bunch of parsley
  • 1 lemon, juiced
  • ½ small garlic clove
  • ½ tbsp rapeseed oil
  • 10-12 ready-made lamb meatballs
  • 2 x 250g pouches mixed grains
  • 4 cooked beetroots, chopped
  • 2 spring onions, sliced
  • 200g baby tomatoes, halved
  • 50g pitted black olives, halved
  • 1 cucumber, peeled and cubed
  • ½ tbsp za’atar


  1. Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.

  2. Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.

  3. Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.

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