- A 250g pack of lamb mince
- 1 red onion
- 1 garlic clove
- 1 lemon
- A handful of mint, leaves only
- A 150g bag of bulgar wheat
- ½ cucumber
- A 150g pot of Greek style yogurt
- 2 large handfuls of watercress
- Sea salt and freshly ground pepper
- 250ml boiling water
- 1 ½ tbsp olive oil
- A couple of large bowls
- Cling film
- Heatproof bowl
- Measuring jug
- Colander or sieve
- Frying pan
- 1.
Tip the lamb into a large bowl. Peel and halve the onion. Finely chop one half and add it to the lamb. Finely slice the other half and set aside.
- 2.
Peel and crush the garlic. Grate or pare the zest from the lemon. Finely chop half the mint leaves. Add the garlic, lemon zest and mint to the lamb.
- 3.
Season the meatball mixture. Mix everything together with your hands. Shape into 10 balls. Put them on a plate. Cover with cling film. Bung in the freezer for 5-10 mins to chill.
- 4.
Tip the bulgar wheat into a heatproof bowl. Pour in 250ml boiling water. Cover with cling film or a plate. Leave for 20 mins till the water is absorbed and the bulgar wheat is tender.
- 5.
Coarsely grate the cucumber. Pop it into a colander or sieve. Press down to squeeze out as much liquid as possible. Tip the cucumber into a bowl.
- 6.
Finely chop the rest of the mint leaves. Add them to the cucumber with the yogurt. Season with pepper and stir together.
- 7.
Heat ½ tbsp oil in a frying pan over a medium heat. Fry the meatballs for around 10 mins till they’re cooked through. Turn every so often so they brown evenly.
- 8.
Arrange the watercress on plates or a big platter. Scatter over the sliced onion. Halve the lemon. Juice one half. Slice the other half into wedges. Whisk the lemon juice with 1 tbsp oil. Season. Drizzle over the salad. Serve with the meatballs, bulgar wheat, yogurt and the lemon wedges for squeezing.