Meatball & Quinoa Mezze

Updated at: Thu, 17 Aug 2023 10:30:40 GMT

Step 1

Cook the quinoa according to pack instructions, then tip into a large mixing bowl. Meanwhile, steam the beans over salted simmering water for 4 minutes until just tender. Tip into a colander, refresh briefly under cold water and drain well. Add to the quinoa with the sliced radishes, lemon zest and juice, ½ the dill, ½ the smoked almonds and ½ the pomegranate seeds.

Step 2

Put the oil in a large frying pan set over a high heat. Add the meatballs; brown on all sides for 2 minutes. Reduce the heat to medium and cook for a further 7 minutes, turning frequently.

Step 3

Scatter with the zaatar and drizzle with the pomegranate molasses. Cook for 1 minute more, or until the meatballs are cooked through with no pink meat, shaking the pan to glaze the meatballs.

Step 4

Divide the houmous and quinoa mixture between 2 plates. Add the meatballs and scatter with the remaining dill, chopped smoked almonds and pomegranate seeds.

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