The Cook's Pantry Broccoli Tabbouleh & Lamb Meatballs

The Cook's Pantry Broccoli Tabbouleh & Lamb Meatballs

Prep
0
Cooking time
0
Serves
4

Method

Broccoli tabbouleh:
1- Heat 20ml of Cobram Estate Light Extra Virgin Olive Oil in a large non-stick frying pan over a high heat. Add the grated broccoli, season with a pinch of sea salt and cook for 2-3 minutes to slightly soften the broccoli. Remove the broccoli from the pan and place in a large bowl to cool.

2- Whisk together 40ml of Cobram Estate Light Extra Virgin Olive Oil with the lemon zest, lemon juice, honey and a pinch of sea salt and set aside.

Lamb meatballs:
1- Place the mince into a large bowl. Add in the cumin, cinnamon and a pinch of sea salt. Using clean hands, mix well and roll the into golf ball sized meatballs (you should have around 20 meatballs).

2- Wipe the frying pan clean with kitchen towel and place back onto a medium heat.

3- Add remaining Cobram Estate Light Extra Virgin Olive Oil and cook the meatballs for 6-8 minutes, or until golden and cooked through, turning occasionally.

Chickpea dressing:

1- Combine all ingredients, in a small food processor until smooth.

2- Mix all the remaining tabbouleh ingredients into the broccoli and pour over the lemon dressing. Toss well to coat then place the tabbouleh onto serving plates. Top with the meatballs and drizzle over the chickpea dressing. Garnish with extra mint leaves.

Recipe from Courtney Roulston, The Cook's Pantry

Ingredients Chevron Icon

BROCCOLI TABBOULEH:

2 heads broccoli finely chopped

80ml Cobram Estate Light Extra Virgin Olive Oil Flavour

1 Pinch of Sea Salt

Juice and zest of 1 lemon

2 teaspoons honey

½ cup pistachio nuts

1/3 cup sunflower seeds, toasted

¼ cup sesame seeds, toasted

½ cup currants

½ bunch flat leaf parsley, chopped

½ bunch mint, chopped, plus extra to garnish

LAMB MEATBALLS: 

500g lamb mince

1 Tablespoon ground cumin

1 teaspoon ground cinnamon

Pinch of sea salt

CHICKPEA DRESSING:

2/3 cup canned chickpeas, drained

2 tsp tahini paste

1/3 cup Greek yoghurt

¼ cup water

1 pinch of salt

1 tbsp Cobram Estate Light Extra Virgin Olive Oil

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