RECIPE - SPICED LAMB MEATBALLS WITH FARRO, BROAD BEAN & BABY SPINACH SALAD

Ingredients:

500 grams lamb mince

1 teaspoon ground cumin

¼ teaspoon chilli flakes

1 teaspoon smoked paprika

2 cloves of garlic finely chopped

1 cup fresh bread crumbs (blitz 1 day old bread in the food processor)

1 egg, lightly beaten

1/4 cup milk

1/2 teaspoon salt

Method:

Mix all the ingredients in a bowl then into small, 2 cm diameter meatballs. Set aside while you prepare the farro. Heat 2 tablespoons olive oil in a frying pan over medium heat. Fry meatballs for 10 minutes or until cooked, shaking the pan occasionally. Add to the cooked farro.

Farro salad: Put half cup farro perlato (or pearl barley) in a saucepan and cover with cold water. Bring to the boil then simmer gently for 20 minutes or until tender. Drain and then put in a bowl. Add 300 grams peeled and blanched broad beans and 125 grams baby spinach leaves. (Frozen broad beans can be used).

Goats cheese dressing: Combine 75 grams soft goats cheese, 2 tablespoons lemon juice, 3 tablespoons extra virgin olive oil and two tablespoons water in the food processor. Process until smooth then season generously with salt and freshly ground black pepper.

Recipe courtesy Ginnie Grant/Cuisine NZ Gardener, Garden Diary.