Greek Meatballs
Minced Beef	g
Red Onion
Garlic Clove
Fresh Parsley	tbsp
Fresh Mint	tbsp
Dried Oregano	tsp
Sweet Smoked Paprika Powder	tsp
Salt & Pepper to taste
Olive Oil
Roasted Carrots
Carrots
Kosher Salt	tsp
Cayenne Pepper	tsp
Garlic Powder	tsp
Olive Oil	tbsp
Couscous Salad
Pearl Couscous	g
Lamb's Lettuce	g
Feta Cheese	g
Cherry Tomatoes	g
Lemon Zest	tsp
White Aceto Balsamico	tbsp
Olive Oil	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste
Ranch Tzatziki
Greek Yoghurt	g
Buttermilk	tbsp
Dried Chives	tbsp
Garlic Powder	tsp
Onion Powder	tsp
Salt & Pepper to taste

1. Preheat the oven to 180 ºC and line a baking sheet with parchment.
2. Peel the garlic and onion and chop into small cubes. Wash the parsley and mint, shake dry, pluck the leaves from the stems and chop.
3. In a bowl, mix the minced meat with the onion, garlic, parsley, mint, oregano, smoked paprika, salt and pepper. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet.
4. Peel, halve and quarter the carrots lengthwise. In a medium bowl, coat the carrots with olive oil, garlic, salt and pepper. Spread them on the other half of the baking sheet.
5. Transfer to the oven and bake for 15 minutes, until the meatballs are crisp and cooked through and the carrots tender.
6. In the meantime, cook the couscous in boiling salted water according to the package instructions. Once done, set aside to cool down.
7. Wash, dry and halve the cherry tomatoes. Coarsely crumble the feta cheese. Wash the lamb's lettuce and shake dry. In a large bowl, mix the couscous with the feta, tomatoes, lemon zest, lemon juice, lamb's lettuce, balsamic, olive oil and season with salt and pepper.
8. To make the ranch, combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
9. To serve, add the pearl couscous salad and top with juicy meatballs and carrots. Drizzle with lots of ranch sauce.

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