04 Nov Mediterranean lamb salad
I love all the ingredients and flavors of this salad as it takes me on a mental journey of the Mediterranean. This dish is quick and easy to prepare and is suitable to feed the masses over the festive season. You can make this dish unique by adding your own twist to it with flavoured olives, capers, herbs and your favourite cheeses. Serve with a chilled glass of KWV Classic Collection Shiraz.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 20 minutes |
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I love all the ingredients and flavors of this salad as it takes me on a mental journey of the Mediterranean. This dish is quick and easy to prepare and is suitable to feed the masses over the festive season. You can make this dish unique by adding your own twist to it with flavoured olives, capers, herbs and your favourite cheeses. Serve with a chilled glass of KWV Classic Collection Shiraz.
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Ingredients
- 400 g Karusaf lamb mince
- 1 tbsp roasted coriander seeds crushed
- 1 handful coriander chopped
- salt and pepper to taste
- 1 red pepper
- 1 yellow pepper
- 1 punnet vine tomatoes 300g
- olive oil
- Fresh Basil
- 80 g pitted olives
- Parmesan cheese
Instructions
- Mix the lamb mince, onion, coriander and parsley together and roll into even-sized meat balls.
- Place on a baking tray and drizzle with olive oil and bake for about 10 minutes until cooked. Remove and leave to cool.
- Place the peppers and tomatoes on a roasting tray, drizzle with olive oil, salt and pepper and bake for about 15 minutes. Remove the peppers and cover with cling wrap in a bowl to steam. Once cooled remove the skins and slice.
- Assemble the salad with the roasted peppers, tomatoes, olives, meat balls, fresh basil leaves and garnish with some grated parmesan and some more olive oil. For extra zest squeeze some lemon juice over.
- Serve cold.