Did you know that different colours in food have different health properties and benefits? And that eating more varieties and colours, or ‘eating the rainbow’, can help broaden the nutritional density of your diet with vitamins, minerals and phytonutrients? It’s also a great way to help you achieve the recommended five-a-day, as well as making your plate look prettier. Prepare this zingy Greek-style salad to serve with homemade lamb meatballs for an easy summer dinner.
Choosing to eat a balanced and varied diet that includes a range of colours is the best way to ensure we’re receiving the full spectrum of these vital nutrients.
Here’s a recipe from Olive magazine which is quick and easy to prepare and helps the whole family to ‘eat the rainbow’. Prepare this zingy Greek-style salad to serve with homemade lamb meatballs for an easy summer dinner.
Total time: 30 mins
Level: Easy
Serves 4
Ingredients
- 400g lamb mince
- 1 small red onion, peeled and grated
- a large handful dill, chopped
- ½ tsp ground cumin
- 1 tsp sea salt flakes
- 1 egg yolk
Salad
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 200g vine cherry tomatoes, halved
- ½ small red onion, finely sliced
- 1 or 1/2 normal cucumber ridge cucumber, halved lengthways and cut into half moons
- 16 kalamata olives, drained
- 200g feta, cubed
Method
- Put the lamb mince in a bowl with the grated onion, dill, cumin, salt and egg yolk. Use clean hands to mix everything together, then roll into 20 little meatballs.
- Heat a large, non-stick frying pan and cook the meatballs, turning until browned all over and cooked through. There should be enough fat in the lamb to fry them without using any extra.
- To make the salad, whisk the oil and vinegar together then toss with all the other ingredients. Serve the meatballs with the salad.
See also: Feeding 40,000 at Jalsa Salana
