Lamb Meatball Salad with Beetroot and Quinoa

Place quinoa in a large saucepan with 1 1⁄2 cups water over a high heat. Bring to boil. Boil for about 10 minutes, or until quinoa is tender and water is absorbed. Transfer to a bowl.

2 To make meatballs, combine all ingredients in a large bowl with 1⁄2 cup of the cooked quinoa. Mix well. Using damp hands, roll tablespoons of mixture into balls (makes about 30).

3 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add meatballs in two batches. Cook, turning occasionally, for about 8 minutes, or until cooked through.

4 Transfer meatballs to bowl of quinoa. Add parsley and almonds. Season. Toss to combine.

5 Combine tzatziki with water in a jug. Mix well.

6 To serve, place combined beetroot and rocket on a serving platter. Spoon over meatball mixture. Drizzle with tzatziki.