LAMB MEATBALL GRAZING PLATE

- METHOD -

STEP 1: Preheat the oven to 220°C. Ready a large tinfoil-lined baking tray. Dice your aubergine and halve your baby tomatoes. To the baking tray, add the aubergine to the one side and the baby tomatoes skin side down to the other side. Drizzle both with olive oil and season well with salt and pepper. When the oven is hot, roast until both ingredients have softened, about 15-20 minutes.

STEP 2: In the meantime, peel and grate your garlic. Zest a quarter of a lemon. Rinse (be water-wise), pick and finely slice your mint leaves. To a bowl, add the lamb mince, garlic, lemon zest, the mint and the Cape Herb & Spice Mediterranean Roast Rub. Season well with salt and pepper and mix to combine. Make mini meatballs,about 4-5 per person.Set aside until needed.

STEP 3: Place a dry pan on a medium heat. Add the mixed seeds and toast for 3-5 minutes, shifting occasionally, until starting to colour. Remove from the pan on completion and set aside. (Simply wipe your pan down and pop it back into the cupboard after this.)

STEP 4: When the aubergine and baby tomatoes are roasted, remove them from the tray. Add another drizzle of olive oil (if necessary), pop your meatballs onto the tray and place into a hot oven to cook for 8-10 minutes. Cut one open to check it is cooked through. Remove from the oven on completion.

STEP 5: Rinse and roughly slice the rocket.

STEP 6: Assemble your grazing plate. Start with the hummus. Then, arrange all the other elements in their own spots. Top with the toasted seeds.

Nice one,Chef!

Health nut | Low Carb | Carey Erasmus | 40 minutes | 1 serving | Cook within 3 days

Recipe concept & photography by UCOOK. https://ucook.co.za/