Lamb & haloumi meatball salad in a bowl.

Serves: 4

Prep & Cooking Time: 30 mins

Nutritional Information Per Serve:

  • Calories 392
  • Protein 33g
  • Fat Total 25g (Saturated Fat 10g)
  • Carbs Total 9g


  • 500g lamb mince
  • 50g haloumi, coarsely grated
  • 1 tablespoon fresh oregano leaves, finely chopped
  • 1 lemon, rind finely grated, quartered
  • 2 garlic cloves, crushed
  • 3 teaspoons extra virgin olive oil
  • 2 zucchini, thinly sliced diagonally
  • 1 small red onion, cut into thin wedges
  • 150g grape tomatoes, halved
  • 130g (1/2 cup) low-fat greek yoghurt
  • 1/2 Lebanese cucumber, coarsely grated
  • 100g baby spinach leaves


  1. Mix the lamb mince, haloumi, oregano, rind and half of the garlic in a bowl. Season.
  2. Roll tablespoonfuls of the mixture into balls. Heat 1 tsp of the oil in a non-stick frying pan over medium heat. 
  3. Cook the meatballs, turning, for 6-8 minutes or until just cooked through. Transfer to a plate. Set aside to rest for 2 minutes.
  4. Heat a chargrill pan over medium-high heat ( or instead of chargrilling, you can roast the zucchini, onion and tomato together on a lined baking tray at 200C/180C fan forced for 15-20 minutes or until tender).
  5. Combine zucchini, onion and half the remaining oil in a bowl. Season. Toss to combine. 
  6. Combine tomato and remaining oil in a bowl. Season.
  7. Cook the zucchini mixture, turning, for 4 minutes or until lightly charred and tender.
  8. Cook the tomato, turning, for 2 minutes or until just tender.
  9. For the tzatziki, combine the yoghurt, cucumber and remaining garlic in a bowl. Season.
  10. Divide spinach among plates. Top with grilled vegetables and meatballs. Serve with tzatziki and lemon.