Hemsley + Hemsley - Healthy & Delicious



This flavoursome dish is made with chilli, lemon and mint.


  • Tabbouleh

  • 2 cauliflowers

  • 1 tbsp ghee or butter

  • 2 red onions, or 2 bunches spring onions, finely chopped

  • 4 medium tomatoes, diced

  • 3 large handfuls fresh parsley, finely chopped

  • Large handful fresh mint leaves, finely chopped

  • Juice of 1 lemon plus a touch of lemon zest

  • 6 tbsp extra virgin olive oil

  • 4 radishes, sliced

  • A handful of pistachios, or any other nuts or seeds

  • Meatballs

  • 500g minced lamb or beef (don’t go for lean mince

  • 1 egg

  • 1 small onion, finely chopped

  • 3 garlic cloves, diced

  • 1 tsp sea salt

  • 1⁄2 tsp black pepper

  • Large pinch ground cumin

  • Large pinch ground cinnamon

  • Pinch of ground chilli or a little fresh chilli (optional)

  • 3 carrots, grated

  • 1 tbsp ghee, for frying


  • Tabbouleh:

  • 1.

    Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.

  • 2.

    Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.

  • 3.

    Top with sliced radishes and your choice of nuts and seeds.

  • OR (Alternative method):

  • 1.

    Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook – not too soft! check there is enough water at the bottom of the pan so it doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.

  • 2.

    While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.

  • Meatballs:

  • 1.

    In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.

  • 2.

    In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture – roughly 11⁄2tsp – to make about 20 balls. You can make them any size you like, but the larger they are, the longer they’ll take to cook.

  • 3.

    Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round.

  • 4.

    Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 800kj
  • Fat Total 61g
  • Saturated Fat 20g
  • Protein 33g
  • Carbohydrate 36g
  • Sugar 14g
  • Sodium 710mg

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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