Greek lamb meatball salad

Step 1

Bring water to boil over high heat. Stir in cracked wheat. Reduce heat to medium-low. Simmer, stirring occasionally, for 12 minutes or until tender. Stand for 5 minutes. Rinse under cold water. Drain.

Step 2

Meanwhile, place the mince, currants, garlic, cumin, cinnamon, lemon rind and spring onion in a large bowl. Season. Mix until well combined. Roll into balls.

Step 3

Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning, for 8 minutes or until cooked through.

Step 4

Combine yoghurt, chopped cucumber and 1 tablespoon lemon juice in a bowl. Season.

Step 5

Combine cracked wheat, tomato, radish, sliced cucumber, mint, dill, feta and remaining lemon juice in a large bowl. Season. Transfer to a platter. Top with the meatballs. Serve with the yoghurt mixture.