Ingredients
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1 medium zucchini
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1 pound ground chicken
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1/3 cup finely chopped scallions
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1/4 cup chopped mint
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optional: 3 tablespoons chopped cilantro
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3 cloves garlic, finely chopped
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 1/2 teaspoons salt
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2 tablespoons tahini
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as needed: 1/2-1 cup Panko bread crumbs
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salad
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3-4 heads baby romaine lettuce, chopped
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1 cup canned chick peas, drained
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4 Persian cucumbers, sliced in rounds
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1/4 cup fresh mint leaves, finely chopped
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1/4 cup fresh parsley, finely chopped
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option: in season cherry tomatoes, sliced in half
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dressing
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4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
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3 tablespoons fresh lemon juice
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2 tablespoons pomegranate molasses
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2 small garlic cloves, finely chopped
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2 tablespoons white vinegar
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3/4 cup extra-virgin olive oil
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option: 1/2 cup fresh pomegranate seeds
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kosher salt, to taste
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additions
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halloumi *see recipe
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1 cup orzo, cooked according to directions or *see recipe
Directions
1
Done
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Preheat oven to 350F. |
2
Done
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Grate zucchini, combine with ½ teaspoon salt and let sit for 5 minutes. Squeeze out as much liquid as possible. |
3
Done
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Mix together zucchini and remaining ingredients in a large bowl. If the mixture feels too wet, add a ½ cup of Panko bread crumbs. |
4
Done
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Form the mixture into large size balls, the size of a golf ball. You can also use an ice cream scoop, and place balls on a baking sheet. |
5
Done
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Bake for 15 minutes, remove from oven, turn meatballs over and cook for another 10 minutes. Set aside until ready to use. |
6
Done
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dressingIn another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, vinegar and olive oil. Whisk to combine and season with salt as needed. |
7
Done
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saladMix all the salad ingredients together, our in half the dressing, toss, taste, add salt, and add more dressing to taste. |
8
Done
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Divide salad into bowls, add 3-4 meatballs to each and a scoop of orzo and a hot slice of halloumi. |