Red Pesto
Sun Dried Tomatoes	g
Parmesan Cheese	g
Garlic Clove
Pine Nuts	tbsp
Olive Oil	ml
Lemon Juice	tbsp
Salt & Pepper to taste
Meatballs
Minced Lamb	g
Yellow Onion
Garlic Clove
Lemon Zest	tsp
Fresh Parsley	g
Ground Cumin	tsp
Dried Oregano	tsp
Salt & Pepper to taste
Salad
Orzo	g
Mixed Green Salad	g
Cherry Tomatoes	g
Kalamata Olives	tbsp
Avocado
Tzatziki
Greek Yoghurt	g
Garlic Clove
Fresh Dill	g
Olive Oil	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste

1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
2. Peel and finely chop the onion and garlic. Wash the parsley, shake dry, pluck the leaves and finely chop.
3. In a medium bowl, mix the lamb, onion, garlic, lemon zest, parsley, cumin, oregano, and a pinch of salt and pepper. Mix it all well to combine.
4. Coat your hands with a bit of olive oil and roll the meat into 2 tablespoon size balls. Place them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside.
5. To prepare the red pesto, place all the ingredients into a food processor (do not toss the oil from sun dried tomatoes, place it also in the food processor). Blitz until you get the desired consistency. Adjust the taste if needed.
6. In the meantime, prepare the orzo as per package instructions. Set aside to cool down. Then mix the orzo with the red pesto.
7. For the tzatziki, peel and crush the garlic clove. Wash the dill, shake dry, pluck the leaves, and chop finely. In a bowl, mix all the ingredients and season with salt and pepper.
8. Wash the cherry tomatoes, pat dry and halve them. Peel the avocado, remove the pit and cut into wedges. Wash the salad and spin dry.
9. Add the mixed green salad and top with red pesto orzo. Arrange the lamb meatballs, tomatoes, olives and avocado and finish with a spoon of tzatziki.

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