Greek-Style Lamb Keftedes, Haloumi & Spinach Rice
with Tomato Salad & Dill Yoghurt
- 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.
Ingredients
1 packet
Dill
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Baby Spinach Leaves
1
Tomato
2
Garlic
250 g
Lamb Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
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)
Utensils
Cooking Steps
• 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!
- 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.
- 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.
- 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).
- Meanwhile,in a medium bowl, combine tomato, mixed salad leaves, and a drizzle of olive oil and vinegar. Season to taste.
- Divide spanakopita-style rice between bowls. Top with lamb keftedes, halmoumi and tomato salad. Dollop over dill yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Several customers found the dish mild overall, particularly the meatballs and rice, and recommend seasoning generously. Adding herbs like parsley, mint, and dried oregano, plus ground cumin and coriander, to the lamb mixture made a noticeable difference.
- Ease of prep: Most found the recipe straightforward, though a few noted managing multiple pots at once made it feel more time-consuming than expected.
- Suggestions: Boosting the meatball mixture with fresh herbs, diced red onion, and warm spices like cumin and coriander is a popular tip. Some also suggest stirring butter and garlic through the rice before adding the dill and spinach for extra depth, and adding mint to the dill yoghurt for a brighter finish.
- Leftovers: One customer enjoyed cold leftover rice and meatballs the next day with salad, and suggested the garlic-butter rice base would hold up especially well eaten cold.
- Portions: A few customers felt the lamb portion was on the smaller side, so keep that in mind when plating up.
