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    Mediterranean Koftas With Tomato And Red Onion Salad

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    Mediterranean Koftas With Tomato And Red Onion Salad

    Roll Aberdeen Angus beef meatballs in a ready prepared rub and grill with vegetables and halloumi.

    • Preparation time: 10 mins, plus chilling (optional)
    • Cooking time: 16 minutes to 20 minutes
    • Total time: 26 minutes to 30 minutes 30 minutes

    Serves: 4


    • 1½ tbsp Fiddes Payne Mediterranean Rub
    • 430g pack Waitrose Aberdeen Angus 12 Beef Meatballs
    • 250g pack Cypressa Halloumi Lite, cut into chunks
    • 1 courgette, trimmed and sliced
    • 1 orange pepper, deseeded and cut into chunks
    • For the tomato and red onion salad
    • 2 tbsp extra virgin olive oil
    • 1 small red onion, thinly sliced
    • 2 x 180g packs Waitrose Petite Cherie English Cherry Tomatoes, halved


    1. Prepare and light the barbecue. If using bamboo or wooden skewers, soak them in cold water for at least 10 minutes to prevent them from burning.
    2. Place the rub in a bowl and add the meatballs, rolling them in the rub to coat evenly. If you have time, cover and place in the fridge for 10-20 minutes to allow the flavours to develop.
    3. Preheat the grill to its highest setting or, if cooking on a barbecue, wait until the coals are glowing red under a thin layer of ash. Thread three meatballs onto each of four metal or wooden skewers, alternating with the halloumi, courgette and pepper pieces. Brush lightly with a little of the olive oil.
    4. Cook the koftas under the grill or on the barbecue for about 16-20 minutes, turning regularly until the meat is thoroughly cooked and the halloumi is lightly charred.
    5. Make the salad by combining the onion and tomatoes, and drizzling with the remaining oil. Serve the koftas with the salad.

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    Cook's tips

    Aberdeen Angus meatballs are made with succulent ground beef. Keep them in the freezer for standby suppers. They're ideal for using in pasta bakes.

    Drinks recommendation

    Try this with a medium-bodied French red wine.


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