serves: 4–6

Prep: 40 mins

ingredients

meatballs

• • 2 tbsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 4 cloves garlic, crushed
  • 180g Yarra Valley Cheese Persian Fetta
  • 500g chicken mince
  • 120g fresh spinach, finely sliced
  • 4 tbsp chopped basil
  • zest of 1 lemon
  • 1 tsp sumac
  • 1/2 tsp paprika
  • salt & pepper, to taste

Crisp Cos Salad

• • 2 – 3 baby cos lettuce, washed & cut lengthways keeping the core intact
  • 1/2 bunch radishes, finely sliced
  • green shallots, finely sliced (optional)
  • spring onions, finely sliced

Persian Fetta Ranch Dressing

• • 180g Yarra Valley Cheese Persian Fetta Classic, drained from oil
  • 1 cup mayonnaise
  • 1/2 cup buttermilk or sour cream
  • 1/4 tsp onion powder
  • zest of 1 lemon
  • juice of 1/2 a lemon
  • salt & pepper, to taste

method

• • Preheat oven to 200°C (fan forced)
  • Drain the oil from the Yarra Valley Cheese
  • Persian Fetta Cherve, and crumble.
  • In a bowl combine all ingredients.
  • Mix together by hand and roll into meatballs.
  • Place on an oven tray lined with non stick baking paper.
  • Bake 10-12 minutes until golden & cooked.
  • For the dressing, place all ingredients in a food processor & process until combined and the dressing is smooth. Refrigerate until required.
  • Serve the Chicken & Fetta meatballs with the crisp salad & drizzle liberally with the dressing. (This dressing is also delicious for dipping the meatballs into).