Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2896 / 692
Fats (g)
36.7
of which saturated (g)
14.9
Carbohydrates (g)
54
of which sugars (g)
25.4
Fibers (g)
12.9
Proteins (g)
53.1
Salt (g)
1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make meatball mix
Peel and chop the onion and garlic. Heat oil in a pan over medium-high heat and fry the onion and garlic for 5 minutes. In a bowl, combine the lamb mince, onion mixture, harissa paste, coriandercuminpowder, salt and pepper. Knead well, for about 5 minutes. Shape the meat mixture into 8 meatballs.
2 Fry meatballs
Heat oil in a pan over medium-high heat and fry the meatballs for 5 min until browned, then cover with a lid, reduce the heat and cook for 5 min further until cooked through.
3 Make salad
Meanwhile, rinse and slice the Romaine lettuce. Halve the cherry tomatoes. Roughly chop the cucumber. Pick and roughly chop the mint and coriander leaves. Combine the lettuce, tomatoes, coriander, mint and cucumber in a bowl.
4 Pomegranate
Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.
5 Serve
Juice the lemons. In a small bowl, combine 2 tbsp of lemon juice, the pomegranate molasses, olive oil, sumacpowder, salt and black pepper. Add to the salad and mix well. Finish with the pomegranate seeds. Serve with the meatballs.