One of my favourite recipes which is full of colour, flavour and texture. It makes great leftovers the next day and is special enough for a dinner party, or a delicious weeknight meal.
(Serves 4 - £3.79 per portion)
1. Rinse 200g bulgur wheat and put in large saucepan with 500ml chicken stock. Simmer for 8-10 minutes until cooked. Drain well and set aside.
2. Chop two courgettes into slices and add to a lined baking tray with two red onions cut into wedges, a roughly chopped red and yellow pepper and half a chopped butternut squash. Toss in 1 tbsp olive oil, 1/2 tbsp sea salt flakes and roast or air fry for 30-35 minutes until slightly charred. Add to the cooked bulgur wheat.
3. Meanwhile make the meatballs. Put 500g lamb mince in a large bowl with half a finely chopped red onion, 1 tsp salt, a large handful of chopped parsley, 75g crumbled feta, 50g dried barberries or cranberries, 2 tsps cumin, 2 tsps ground coriander, 1/2 tsp allspice, and 1/2 tsp cloves. Mix well and shape into meatballs.
4. Heat a little olive oil in a frying pan over a medium heat and fry the meatballs until cooked through and nicely browned on all sides.
5. Finish the bulgur wheat by adding 1 heaped tbsp, a large handful of chopped parsley and coriander and 100g chopped spinach. Add the juice and zest of a lemon and stir well.
6. For the yoghurt, mix 150g natural yoghurt with 100g tahini, a large handful of finely chopped mint, 2 crushed garlic cloves, a squeeze of lemon and some seasoning to taste. Whisk with a fork.
7. Serve the bulgur in bowls with the meatballs, a drizzling of the tahini yoghurt and top with toasted pistachios and pomegranates.