Name: Lamb meatballs with watercress dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 500g lamb mince; 100g feta crumbled; 100g bag watercress; small pack mint leaves picked and roughly chopped; 3 tbsp olive oil; 1 tbsp red wine vinegar; 300g couscous; 200g frozen peas; 100g pomegranate seeds to serve; 100g natural yogurt to serve

Lamb meatballs with watercress dressing

Lamb mince gets a makeover in this fresh and colourful couscous dish with feta, mint and pomegranate

40 min total 20 min prep 20 min cook 4 641 cal

Instructions

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1 Heat oven to 180C/160C fan/gas 4. Line a baking tray with parchment. Mix the lamb, feta and some seasoning in a large bowl. Roll the mince mixture into 20 walnut-sized balls. Put the meatballs on the prepared tray and bake in the oven for 20 mins until cooked through.
2 To make the dressing, whizz 25g of watercress, the mint, oil, vinegar and plenty of seasoning in a small food processor until smooth. Tip the couscous into a heatproof bowl and cover with 400ml boiling water. Cover with cling film and leave for 3-4 mins. Remove the cling film and fluff up with a fork.
3 Meanwhile, bring a small pan of water to the boil, add the peas and cook for 3 mins. Mix half the dressing, the peas and remaining watercress into the couscous. Top with the meatballs and serve with the remaining dressing, the pomegranate seeds and yogurt.