Eggplant, Feta and Lamb Meatballs With a Beetroot and Quinoa Salad and Dairy-Free Tzatziki

Meatballs

2 cups eggplant, finely chopped

2 tbsp olive oil

500 g lamb mince

1/3 cup flat leaf parsley, chopped

1/4 cup mint, chopped

2 cloves garlic, crushed

Rind and juice of 1 lemon

200 g feta, crumbled

Changing Habits Seaweed Salt to taste

Changing Habits Pepper to taste

Beetroot and quinoa salad

3 large beetroot, peeled

2 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp balsamic vinegar

3 shallots, diced

Changing Habits Pepper to taste

Changing Habits Seaweed Salt to taste

1/2 cup quinoa, cooked

Tzatziki

1 cup coconut yoghurt

1/2 cucumber finely, grated

1 clove garlic, crushed

Changing Habits Seaweed Salt to taste

Changing Habits Pepper to taste

1/4 cup dill, chopped

2 tbsp lemon juice

1 tsp ground cumin

Beetroot and quinoa salad

Place the beetroot into a pot filled with water on a high heat until the water boils. Once boiled, reduce the heat to medium and simmer for 40 minutes. You will know when the beetroot has cooked as you will be able to slice a knife through easily. Set aside to cool.

Once the beetroot has cooled, cut into cubes and place in a bowl with the quinoa and other salad ingredients and mix well. Set aside.

Meatballs

Preheat oven to 180 degrees Celsius.

Season and roast eggplant for 30 minutes. Set aside to cool, leaving the oven on.

Once the eggplant has cooled, transfer into a bowl with all other meatball ingredients and mix well.

Roll the mixture into small balls and fry on each side for 3 minutes and transfer onto a baking tray. Cook in batches and once done, place in the oven for a further 10-15 minutes until cooked through.

Tzatziki

Combine all tzatziki ingredients into a bowl and combine well.

Serve with a few wedges of lemon.

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Eggplant, Feta and Lamb Meatballs With a Beetroot and Quinoa Salad and Dairy-Free Tzatziki