Lamb Meatballs & Cauliflower

This one tray dish is utterly delicious and packed with fab Middle Eastern flavours. It is a great low-carb-high-protein option for those less intense training or rest days. If you wanted to bump up the carbs couscous or flatbreads would be my recommendation.

Serves 4-5

Ingredients:

Meatballs

500g low-fat minced lamb

25g bread-crumbs

2tsp. ground cumin

1tsp. ground coriander

2tsp. mild chilli power

2tsp. harissa paste

1egg

S&P

Cauliflower

1 large cauliflower, cut into florets

1tbsp. olive oil

1-2tsp. sumac

Yogurt

80g natural low fat yogurt

5g mint, chopped

1 garlic clove, crushed

1/2 lemon, juice

S&P

Top

parsley, chopped

70g pomegranate seeds

20g pine nuts, toasted

Method:

1). Preheat oven to Gas 6/200C. Coat the cut cauliflower (use the leaves) in the oil, sumac and S&P until well combined. Pop into a deep roasting tray.

2). Next combine meatball ingredients. Take small pieces of the lamb and roll into small meatballs - you should have ~30. Spread them over the cauliflower.

3). Roast for 25 mins or until the meatballs and cauliflower are cooked.

4). Meanwhile mix the yogurt with the mint, garlic, lemon juice and S&P. Once cooked, scatter over the top, along with the parsley, pomegranate seeds and pine nuts.

5). Enjoy!

Nutritional Composition (per serving [4]):

Energy (kcal): 394

Fat (g): 20

Saturates (g): 6

Carbohydrates (g): 16

Sugars (g): 9

Protein (g): 34

The Sports Chef