500 g lamb mince
100 g feta, crumbled
100 g bag watercress
1 small bunch mint, leaves picked and roughly chopped
3 tbsp olive oil
1 tbsp red wine vinegar
300 g couscous
200 g frozen peas
100 g pomegranate seeds, to serve
100 g natural yoghurt, to serve
- Heat oven to 180C/160C fan. Line a baking tray with parchment. Mix the lamb, feta and some seasoning in a large bowl. Roll the mince mixture into 20 walnut-sized balls. Put the meatballs on the prepared tray and bake in the oven for 20 mins until cooked through.
- To make the dressing, whizz 25g of watercress, the mint, oil, vinegar and plenty of seasoning in a small food processor until smooth. Tip the couscous into a heatproof bowl and cover with 400ml boiling water. Cover with cling film and leave for 3-4 mins. Remove the cling film and fluff up with a fork.
- Meanwhile, bring a small pan of water to the boil, add the peas and cook for 3 mins. Mix half the dressing, the peas and remaining watercress into the couscous. Top with the meatballs and serve with the remaining dressing, the pomegranate seeds and yoghurt.