Greek Lamb Salad with Tzatziki, Fresh Mint and Fetta

Pour tri-colour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Tip! Taste quinoa periodically and if cooked to your liking before all liquid is absorbed, drain off any remaining liquid.

Peel and dice garlic. Peel red onion and cut in half, thinly slice 1/2 red onion and finely dice the other half. Cut cherry tomatoes in half. Slice cucumber. Cut olives in half. Roughly chop spinach. Pick mint leaves and roughly chop half (keeping the other half for garnish), discarding stems.

Tip! When you swap the chef selected protein; adjust cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a large bowl mix together lamb mince, garlic, diced onion (to taste, you might have some leftover), oregano and season with salt and pepper. Roll into walnut sized meatballs.

Heat a pan on medium heat with a drizzle of oil. Add the meatballs to a hot pan and cook for 6-8 minutes, or until cooked through. Turn the meatballs often to ensure even cooking.

Tip! You may have to cook the meatballs in batches, depending on the size of your pan.

Mix quinoa, chopped mint and spinach together and season with salt and pepper. Divide quinoa between bowls and top with meatballs, cucumber, tomatoes, sliced red onion (to taste), olives and a drizzle of tzatziki (to taste). Garnish with fetta and remaining mint. Enjoy!

Pour tri-colour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Tip! Taste quinoa periodically and if cooked to your liking before all liquid is absorbed, drain off any remaining liquid.

Peel and dice garlic. Peel red onion and cut in half, thinly slice 1/2 red onion and finely dice the other half. Cut cherry tomatoes in half. Slice cucumber. Cut olives in half. Roughly chop spinach. Pick mint leaves and roughly chop half (keeping the other half for garnish), discarding stems.

Tip! When you swap the chef selected protein; adjust cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a large bowl mix together lamb mince, garlic, diced onion (to taste, you might have some leftover), oregano and season with salt and pepper. Roll into walnut sized meatballs.

Heat a pan on medium heat with a drizzle of oil. Add the meatballs to a hot pan and cook for 6-8 minutes, or until cooked through. Turn the meatballs often to ensure even cooking.

Tip! You may have to cook the meatballs in batches, depending on the size of your pan.

Mix quinoa, chopped mint and spinach together and season with salt and pepper. Divide quinoa between bowls and top with meatballs, cucumber, tomatoes, sliced red onion (to taste), olives and a drizzle of tzatziki (to taste). Garnish with fetta and remaining mint. Enjoy!