Serves 4 people
Time to prepare and cook - 45 minutes
Method
Meatballs
Place all the ingredients into a bowl and mix well.
Form into 30g meatballs then place into the fridge until needed.
Preheat oven to 180 deg C
Heat a large oven proof fry pan with a little canola oil until hot and add the meatballs and brown on each side.
Place the pan into the pre heated oven for 5 minutes, remove and allow to rest.
Tabbouleh
Bring 1 cup of water to the boil in a small pan. Once boiling add the bulgur wheat, cover and remove from the heat.
Allow the bulgur wheat to sit in the water for 30 minutes until soft. Then strain off the liquid.
Add the garlic, ground coriander, lemon juice and olive oil into a large bowl and whisk together. Season with salt and pepper.
Add the cooked bulgur wheat, chopped parsley, spring onion, diced red onion, tomato, cucumber mint leaves.
Mix until well combined and let sit for at least 20 minutes (or overnight to really develop flavour).
To Plate
Smear a generous amount of hummus onto your platter, pile the tabbouleh into the centre.
Place the meatballs on the hummus, crumble over the feta and sprinkle with pinenuts.
Drizzle over a little olive oil and serve with warmed flat breads.
