Serves 4


For the meatballs

450g minced lamb

Half finely grated onion

2 cloves garlic

½ tsp chilli powder

1 tsp sumac

½ tsp ground cinnamon

For the tabbouleh

500g cooked peas

1 cucumber, deseeded and chopped

100g mint

50g chopped parsley

3 spring onions, finely chopped


60ml extra olive oil

juice and zest 1 lemon

1 tsp chilli flakes


1. To make the meatballs, combine all the ingredients, mix well, roll into balls, then fry for about 8 minutes on all sides until cooked through

2. For the tabbouleh pulse the peas until a little broken, mix with everything else

3. For the dressing, whisk ingredients together, and then dress the tabbouleh in it

4. Serve meatballs on the tabbouleh and top with yoghurt, mint and pomegranate

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