Greek Salad and Meatball Traybake
Ingredients
- 2 red onions, each cut into 12 wedges
- 1 courgette, sliced
- 200 g cherry tomatoes, halved if large
- 50 g pitted black olives
- 400 g tin butterbeans, drained and rinsed
- 3 garlic cloves, crushed
- 1 tbsp. dried oregano
- 2 tbsp. extra virgin olive oil
- 250 g lamb mince, defrosted if frozen
- 1/2 tsp. ground cumin
- 150 g crusty bread, cut into rough 2cm pieces
- 100 g feta, crumbled
- Small handful mint, leaves picked and roughly chopped
Instructions
- Preheat oven to 200°C (180°C fan) mark 6. In a large ovenproof serving dish or shallow roasting tin, mix the onions, courgette, tomatoes, olives and butterbeans. In a small bowl mix 2/3 of the garlic, the oregano, oil and some seasoning. Drizzle into the dish/tin and toss gently to coat. Roast for 10min, or until the veg are starting to soften.
- Meanwhile, in a separate bowl mix the lamb mince, cumin, remaining garlic and some seasoning. Shape into 12 balls. Carefully remove the dish/tin from the oven and stir in the bread pieces. Top with the meatballs and return to the oven for 20min, or until the meatballs are cooked through and the veg is tender.
- Scatter over the feta and mint and serve.
