Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3264 / 780
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast vegetables
Preheat the oven to 220°C/200°C fan. De-seed and chop the pepper into bite-size pieces. Chop the zucchini and eggplant into bite-size pieces. Add the vegetables to a lined baking tray. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. Toss to coat. Bake for 25 min.
2 Make tomato sauce
Meanwhile, peel and finely chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of oliveoil. Once hot, add the onion with a pinch of salt. Fry for for 5 min. Add the garlic, oregano, tomatopassata, measured water 0.5/0.5/1 stockcube and sugar. Simmer, covered, for 15 min.
3 Make meatballs
Meanwhile, strip and chop half of the mint leaves. Place the lamb mince, half of the chopped mint (reserve the rest for serving), tamari and pepper in a large bowl. With clean hands, knead until combined. Crumble in half of the fetacheese and mix until combined. With oiled hands, shape the mix into 8/12/16 meatballs.
Tip!Add regular cheese to their meatballs and leave out the mint.
4 Toast nuts
Heat a pan over a medium heat. Toast the pine nuts for 2 min until lightly browned. Remove the pine nuts from the pan and set aside. Reserve the pan.
5 Fry meatballs
Return the pan to a medium heat with a drizzle of olive oil. Fry the meatballs for 5-6 min until browned all over.
Once the vegetables are roasted, pour them into the tomato sauce. Check the seasoning. Serve the lambmeatballs over the ratatouille. Crumble the remaining feta cheese over the top. Garnish with the remaining chopped mint and the toasted pine nuts.