Spicy Lamb Meatballs with Chickpea Salad

INGREDIENTS

For the lamb meatballs:

• 430g Dunnes Stores Irish Lamb Mince
• 1 tbsp cumin seeds
• 2 garlic cloves, crushed
• 2 tbsp olive oil

For the harissa yoghurt:

• 200g (7oz) natural yoghurt
• 1 tbsp rose harissa paste

For the chickpea salad:

• 400g tin chickpeas
• 2 tsp cumin seeds
• 2 garlic cloves, crushed
• 2 tbsp extra-virgin olive oil
• 150g (5oz) rocket leaves
• Large handful of flat-leaf parsley, leaves picked and roughly chopped
• Large handful of coriander, leaves picked and roughly chopped
• Salt
• Freshly ground black pepper

DIRECTIONS

1. Toast the cumin seeds in a dry frying pan over a medium heat until aromatic, then remove from the heat.
2. Add half of the toasted cumin seeds to the lamb mince, along with the garlic, sea salt & freshly ground black pepper. Mix until well combined and shape into small meatballs.
3. Heat the olive oil in a large frying pan and brown the meatballs really well all over, until cooked through.
4. For the harissa yoghurt, gently stir in the rose harissa paste into the natural yoghurt and set aside.
5. For the salad, drain and rinse the chickpeas and tip into a bowl. Add in the remaining toasted cumin seeds alongside some garlic and extra-virgin olive oil. Mix the chickpeas into the rocket leaves, followed by the chopped herbs, sea salt & freshly ground black pepper and gently toss.
6. Serve this dish by adding some of the chickpea salad to a plate, followed by a few dollops of the harissa yoghurt and the meatballs on top. Season to taste with the sea salt & freshly ground pepper and sprinkle with some extra coriander.