Greek Meatballs and Salad with Tzatziki

This dish using lamb and pork mince meatballs combined with the crisp freshness of salad accompanied by the coolness of Tzatziki is an infusion of taste that transports you to summer in the Greek Islands.

Yogurt and cucumber dip ingredients

80 g English Telegraph Cucumber deseeded
½ tsp Olive oil
200 g Greek Yogurt
¼ tsp Crushed garlic
10 leaves chopped mint
½ tsp lemon juice
Salt and pepper to season

Method

With a few ingredients it is easier to make this dip than spelling tsatziki. Cut cucumbers in half lengthways, remove the seeds and finely chop the remainder. Gently combine and blend the yogurt, olive oil, garlic, mint, lemon juice, salt and pepper in a bowl. Place dip in a serving bowl, store covered in the fridge and serve chilled.

Greek salad ingredients serve 4

4 ripe tomatoes (500g)
1 large red onion (150g)
1 cucumber (400g)
1 green Bell pepper (Capsicum) (200g)
120g of Greek feta cheese
Dried Rigani (Greek oregano)
Sea salt
Extra virgin olive oil
Kalamata olives

Method

Wash and dry the tomatoes, remove the core and cut into bite sized portions. Cut the cucumber in half lengthways and slice into pieces, peeling the cucumber is an optional choice. Clean off the outer skin from the onion and slice into thin rings. Wash the capsicum, remove the stem and seeds and slice into rings or pieces.
Lightly salt. Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl and sprinkle with Rigani, pour olive oil over the salad and toss. Just before serving, place the crumbled feta and olives on top of the salad. Sprinkle the cheese with oregano and pepper if desired, drizzle oil over the top and serve.

Ingredients make 35 small meatballs

500 g pork mince
500 g lamb mince
1 onion grated (150g)
2 tsp ground cumin
2 garlic cloves crushed
2 tsp salt
1 tsp ground black pepper
Olive oil for frying

Method

Combine pork and lamb in a bowl and mix in onion, cumin and garlic. Season the meat with salt and pepper. Mix well and place in the fridge for at least an hour. Roll tablespoon of mixture into balls. Heat olive oil in a frying pan on low heat and cook the meatballs approx 8 min on each side or until cooked throughout. Place on a serving tray and keep warm.

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