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 Feb 2026- Flavour: Some found the dish bland, especially the rice and meatballs. Adding spices, garlic, or chilli to the lamb mixture boosted flavour.
- Ease of prep: While many found it quick and easy, others noted it was time-consuming with multiple pots on the cooktop.
- Suggestions: Try adding Middle Eastern spices to the lamb. Some recommended using instant rice for convenience.
- Leftovers: Cold meatballs paired well with leftover rice and salad the next day.
- Salad: The tomato salad benefited from extra ingredients like avocado and feta for more interest.
