About the Recipe
Treat yourself and the family to some lam meatballs and spice up dinner a little.
Ingredients
500g lamb sausages (or your favourite flavour)
2T extra virgin olive oil
1T za’atar (or thyme)
400g can chickpeas, drained, rinsed
1 large white Lebanese bread round
3 radishes, trimmed, thinly sliced
1 small cucumber, halved lengthways, sliced
2 tomatoes, chopped into 1.5cm pieces
1/3c fresh mint leaves
2 baby cos lettuce, trimmed, quartered lengthways
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Red Wine Vinegar Dressing
2T extra virgin olive oil
2T red wine vinegar
1T honey
2t za’atar
Preheat oven to 200C/180C fan-forced.
Preparation
Heat 1 tbs oil in a large non-stick frying pan over high heat. Add sliced sausages to the pan. Cook, stirring occasionally, for 5 minutes or until browned.
Add za’atar, chickpeas and 2 tbs water. Cook, stirring occasionally, for 3 minutes or until sausages are cooked through.
Season with salt and pepper. Remove from heat.
Meanwhile, place Lebanese bread round on a large baking tray. Brush with remaining oil. Bake, turning halfway through, for 6 minutes or until golden and crisp. Set aside for 3 minutes to cool. Break into shards.
To make the red wine vinegar dressing, place all ingredients in a screw-top jar. Secure lid. Shake until well combined.
Combine radish, cucumber, tomato and mint in a large bowl. Arrange lettuce in serving dishes. Top with radish mixture, sausage and bread. Drizzle with dressing. Serve immediately.