Neven Magurie: Mezze meals... made in Ireland

This week, I have two lamb recipes, so be sure to get Irish Quality Assured lamb mince. It is versatile, and great to take on lots of different flavours. The Irish palate is certainly getting more adventurous.

This warm salad using a combination of roasted and raw grated cauliflower is a revelation, and by roasting the cauliflower leaves too, nothing is wasted.

Lamb meatballs are now being sold in packets in some supermarkets, but you could quickly make your own with some lamb mince, salt and pepper. This is a great one tray dinner. Mint is of course, classic with lamb. You could also serve with the lovely flavours in a tzatziki, a Greek yoghurt with the flavours of cucumber, garlic, oil, lemon juice and dill, or maybe with rice, couscous or pasta instead.

These lamb koftas are packed with flavour. They are a meatball with a Middle Eastern twist. You could also use this recipe for burgers and serve on a brioche bun.

I always advise people to buy spices often and in small quantities to have them fresh. Simply Better has a new range of spices made by The Epic Spice Company in Greece. They are very good and we have been using them in the cookery school. These spicy little nuggets of minced lamb would also be delicious cooked on the barbecue if the weather is right. This classic Greek salad is one that you will use again and again. Serve everything on a large board for maximum impact.

Ingredients: Serves 4

For the koftas:

450g lean lamb mince

1 small red onion, grated

2 garlic cloves, crushed

1 tbsp chopped fresh coriander

1 tbsp harissa paste

1 tsp freshly grated root ginger

¼ tsp ground cumin

¼ tsp ground coriander

¼ tsp ground turmeric

¼ tsp sweet paprika

1 tbsp olive oil

For the salad:

1 small head of iceberg lettuce, cut into wedges

1 small red onion, grated

1 baby cucumber, grated and squeezed dry

100g cherry tomatoes, cut into quarters

Handful of pitted black olives, roughly chopped

50g feta cheese

Handful of fresh mint leaves, roughly torn

4 heaped tbsp natural yoghurt

1–2 tsp harissa paste

Sea salt and freshly ground black pepper

4 wholemeal pitta breads

Lemon wedges, to garnish

Method

1. To make the spiced lamb koftas, mix the lamb mince in a bowl with the onion, garlic, fresh coriander, harissa paste, ginger and spices and season with salt and pepper.

2. Using slightly damp hands, divide into eight portions and shape into thick, fat sausage shapes.

3. Heat a large non-stick frying pan over a medium heat. Add the olive oil and cook the koftas for 10–12 minutes, until cooked through and golden brown, turning regularly with a tongs.

4. Arrange the wedges of iceberg lettuce on one end of a nice large board. Scatter over the grated red onion, grated cucumber, cherry tomatoes and olives. Crumble the feta on top and sprinkle over the mint.

5. Mix the yoghurt with enough harissa to your liking and season with salt and pepper, then drizzle over the salad.

6. Toast the pitta breads under a preheated medium grill (or just use the toaster), then cut in half and arrange on the board with the spiced lamb koftas or on a separate platter. Garnish with the lemon wedges to serve.

Ingredients: Serves 4

1 large cauliflower

1 large red onion, sliced

4 tbsp rapeseed oil

1 tsp ground cumin

12 ready-made lamb meatballs

100g pomegranate seeds

20g fresh flat-leaf parsley, leaves picked and roughly chopped

20g fresh mint, leaves picked

and roughly chopped

Juice of ½ lemon

50g toasted pistachios, roughly chopped

Sea salt and freshly ground black pepper

To serve:

Tzatziki

Method

1. Preheat the oven to 220°c (425°F/gas mark 7).

2. Coarsely grate one-third of the cauliflower into rice-sized pieces and set aside in a bowl.

3. Break up the rest of the cauliflower into small florets and put in a bowl with the cauliflower leaves and red onion. Drizzle over half of the oil and sprinkle over the cumin, then season generously. Spread out in a single layer in a large roasting tin lined with parchment paper and nestle in the lamb meatballs. Roast for 20 minutes, until the lamb meatballs are cooked through and the cauliflower and onion are lightly charred and tender.

4. Meanwhile, add the pomegranate seeds and herbs to the raw cauliflower along with the rest of the oil and the lemon juice. Season to taste.

5. When the meatballs and cauliflower are ready, quickly transfer the meatballs to a plate and fold the roasted cauliflower into the raw salad.

6. Tip the salad out onto a large serving platter and then arrange the meatballs on top. Scatter over the pistachios and add dollops of the tzatziki to serve.