Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
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. Chop the pepper and zucchini roughly. Peel the eggplants in a stripey pattern, then cut them into cubes. 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 chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of oliveoil. Add the onion and garlic, and fry with a pinch of salt for 5 min. Add the oregano, chopped tomatoes, 0.5/0.5/1 stockcube and sugar. Simmer for 10-15 min.
3 Make meatballs
Meanwhile, place the lamb mince, half of the choppedmint, the egg, half of the feta cheese, tamari and pepper in a large bowl. With clean hands, knead for at least 3 min. With oiled hands, shape the mix into meatballs.
4 Toast nuts
Heat a pan over a medium heat. Toast the pine nuts for 2 min until lightly browned. Remove the pinenuts from the pan and set aside.
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 choppedmint and the toasted pine nuts.