2 tablespoons finely chopped mint leaves, plus extra leaves to garnish
2 baby cos, leaves separated
2 roasted capsicums, cut into strips
1 small cucumber, halved lengthways, sliced
1/2 cup mixed marinated olives
Directions
Heat 1 tablespoon olive oil in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, cumin and paprika and cook for 30 seconds or until fragrant, then transfer to a large bowl and allow to cool. Once cool, add the lamb, breadcrumbs and egg, season well, then stir to combine.
With damp hands, form the mixture into 20 walnut-sized balls. Chill in the fridge for 30 minutes.
Preheat the oven to 180°C.
Heat 1 tablespoon oil in a large frypan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes until browned all over. Place on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
Place the thick yoghurt in a bowl with 2 tablespoons lemon juice and 1 tablespoon chopped mint. Season with salt and pepper, then stir to combine.
Arrange the lettuce, capsicum, cucumber and olives on a large serving platter or in individual bowls.
Lightly whisk remaining 2 tablespoons olive oil with the remaining lemon juice and chopped mint. Season to taste, then drizzle dressing over the salad.
Scatter meatballs on top, drizzle with the yoghurt mixture and garnish with mint leaves.
Place the baby Lebanese cucumber pieces in a large bowl with the tomatoes, grapes, seedless watermelon, mint leaves and onion, and toss gently to combine.
In a separate bowl, whisk the vinegar and olive oil well.
Season with salt and freshly ground black pepper.
Place the baby cos lettuce leaves in a serving dish.
Arrange the rest of the salad mixture on top, scatter with olives and crumble over feta.
Drizzle with the dressing and sprinkle with parsley to serve.
