Greek-Style Lamb Keftedes, Haloumi & Spinach Rice

Name: Greek-Style Lamb Keftedes, Haloumi & Spinach Rice with Tomato Salad & Dill Yoghurt
Total time: 20m
Yield: 2
Ingredients: 1 packet Dill; 1 packet Basmati Rice; 1 packet Baby Spinach Leaves; 1 Tomato; 2 Garlic; 250 g Lamb Mince; 1 packet Fine Breadcrumbs; 1 packet Greek-Style Yoghurt; 1 packet Mixed Salad Leaves; 1 packet Haloumi; 1 drizzle olive oil; 1 piece egg; 1.5 cup water; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Tomato Salad & Dill Yoghurt

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Calories

:

882 kcal

Protein

:

50.9g protein

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
Eggs
May contain traces of allergens
Gluten
Soy
Wheat

We’ve doubled down on fresh herbs in this vibrant dish, featuring both a fragrant spinach-dill rice and a zesty dill yoghurt. Served with tender lamb keftedes, haloumi and a crisp tomato salad, it’s a balanced dinner that’s brimming with Mediterranean flair.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Dill

1 packet

Basmati Rice

(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)

1 packet

Baby Spinach Leaves

1

Tomato

2

Garlic

250 g

Lamb Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, May contain traces of allergens, Soy, Wheat;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mixed Salad Leaves

1 packet

Haloumi

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

1.5 cup

water

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories882 kcal

Energy (kJ)3690 kJ

Fat42 g

of which saturates20.7 g

Carbohydrate72.8 g

of which sugars5.9 g

Dietary Fibre6.7 g

Protein50.9 g

Sodium1140 mg

Potassium2.2 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

1

• Finely chop dill.
• To a medium saucepan, add the water and bring to
the boil.
• Add basmati rice, stir, cover with a lid and reduce
heat to low.
• Cook for 10 minutes, then remove pan from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
• Once rice is cooked, stir in baby spinach leaves
and half of the dill until wilted and combined.
Season to taste with salt and pepper.

TIP: The rice will finish cooking in its own steam so
don’t peek!

2

Meanwhile, roughly chop tomato. Finely chop garlic.
Cut haloumi into 1cm-thick slices.
In a medium bowl, combine lamb mince, fine breadcrumbs, the egg and a good pinch of salt and pepper.
Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
Transfer garlic oil to a small bowl, then add Greek-style yoghurt and the remaining dill and stir to combine. Season to taste.

4

Return frying pan to medium-high heat with a drizzle of olive oil.
Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.
Return frying pan to medium-high heat with a drizzle of olive oil. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).