Recipes with leftovers are always the best… I prepared this delicious dinner just putting together meat, vegs and fruit I needed to use them up or they would have gone off and that’s it! A really tasty pita bread with lamb meatballs and the best salad ever! Apologies, the photo isn’t very good, I didn’t plan to put this recipe on the blog, but it was so good I decided to report here the recipe for you! I used the Bfree gluten free pita bread that I bought from ASDA, that was really good!
Ingredients (serves 2)
1 pack of Bfree gluten free pita bread (4 slices)
For the meatballs:
350 g minced lamb
1 garlic clove (grated)
1 tsp all spice
1 organic egg
For the salad:
1 small cabbage
3 small apples
For the dressing:
4 tbsp 0%fat yoghurt
1 tsp mustard seeds
1.Preheat the oven to 180° fan. Start with the meatballs by putting together all the ingredients in a bowl and season well with salt and pepper. Mix with a fork or with your hand until all the ingredients are well combined. Shape into about 20-25 small balls. Place them on a baking tray covered with backing paper. Bake for about 20-25 minutes until cooked through and golden.
2.To make the salad, finely chop the cabbage, the apples and the walnuts. Place all the ingredients in a bowl. Season well with salt, pepper and a little of EVO oil. Set aside.
3.For the dressing, combine the yoghurt, finely chopped chives, the mustard seeds and seasoning. Set aside.
Warm the pita in a pan or in a toaster for 2 minutes on each side (or as reported on the packaging). Serve the pita with the salad and the lamb meatballs. Place the dressing on the top and enjoy!
You can replace the yoghurt with the Greek yoghurt, and make the meatballs with minced beef or pork, as you prefer.
See you soon!