You can use any kind of lettuce leaves you like for this salad. If you cannot source any low sodium breadcrumbs, you can easily make your own, just throw some low sodium bread into a food processor for fast crumbs.


  • Yoghurt dressing

  • 270 g (9.5 oz) Greek style yoghurt

  • 1 tbsp of finely chopped mint, plus a few extra leaves to garnish

  • 1 tbsp lemon juice

  • 1 tsp honey

  • Salad

  • Olive oil, for frying

  • 1⁄4 onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 tbsp paprika powder

  • 1 tbsp cumin

  • 500 g (17.5 oz) lamb mince

  • 1 egg, lightly beaten

  • 40 g (1.5 oz) low sodium breadcrumbs

  • Cos lettuce leaves washed and dried

  • 1 small cucumber, sliced

  • 1⁄4 red bell pepper (capsicum), sliced

  • 1 small red onion, thinly sliced


  • Yogurt method:

  • 1.

    Combine the yogurt, mint, lemon juice and honey in a small bowl. Keep chilled until serving.

  • Salad method:

  • 1.

    Preheat the oven to 180°C (350°F)

  • 2.

    Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onion and cook for 2 minutes, stirring, until soft.

  • 3.

    Add the garlic, paprika and cumin, and cook for a further 1 minute. Remove from heat and transfer to a large bowl. Cool slightly.

  • 4.

    Add the lamb mince, egg and breadcrumbs and mix thoroughly. Use your hands to shape meatballs, this mixture will make approximately 20 meatballs.

  • 5.

    Place the frying pan back over medium heat, add more oil if necessary.

  • 6.

    Cook the meatballs in batches, turning regularly, for approximately 2–3 minutes, until browned.

  • 7.

    Place meatballs on a baking tray and bake in the oven for approximately 6 minutes.

  • 8.

    Arrange the lettuce leaves, cucumber, bell pepper, red onion and meatballs on a serving plate. Top with the yogurt dressing, and extra mint leaves.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 961kj
  • Fat Total 85g
  • Saturated Fat 22g
  • Protein 27g
  • Carbohydrate 22g
  • Sugar 9g
  • Sodium 202mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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3 comments • 3 ratings
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Posted by Kleed22Report
Easy, tasty and healthy- this one's a winner!
Posted by Lisa3053Report
Posted by William322Report
This recipe is so easy yet is packed with flavour. The colours of the salad really pop. I'll definitely be making this next time I have guests around. A perfect, healthy spring/summer entertaining option.