Step 1

For dressing, whisk yoghurt and whey in a bowl, slowly adding the oil until smooth. Add lemon juice, season to taste, then add a little water to thin to a drizzling consistency.

Step 2

For meatballs, combine ingredients in a bowl with 2 tsp sea salt and 1½ tsp ground black pepper, then form into walnut-sized balls (about 50gm each).

Step 3

Cook risoni in a large saucepan of boiling salted water until al dente (7-8 minutes). Drain, drizzle with 1 tbsp olive oil and set aside to cool.

Step 4

Wrap cucumbers in a clean tea towel and lightly crush with a rolling pin. Cut lengthwise at 1cm intervals, drain off excess juice and set aside.

Step 5

Preheat oven to 170°C. Heat a frying pan over high heat, add remaining oil and brown meatballs in two batches (6-8 minutes per batch). Transfer to a baking dish and roast until cooked (8-10 minutes). Remove from oven and drizzle with a third of the lemon juice.

Step 6

Combine risoni, spring onions, cucumber and half the mint in a bowl. Add remaining lemon juice and half the yoghurt, season to taste and toss to coat and combine. Divide risoni salad and meatballs among serving bowls, drizzle with remaining dressing and olive oil and scatter with dandelion leaves and remaining mint to serve.