Chef : Paul Watters

From : Belfast Ireland

30 years in the Hospitality Industry

Food Creator

Food Writer

For the Meatball 

300g lean minced lamb 

1/2 teaspoon of cumin 

1/2 teaspoon of dried Corriander 

1/2 teaspoon of dried ginger 

1/2 teaspoon of allspice

1/2 teaspoon of smoked paprika 

1 egg

1 Cup of breadcrumbs 

1/2 bunch of Corriander (chopped)

2 cloves of garlic (peeled and grated)

Salt and pepper to taste 

Combine all the ingredients in a large bowl, allow to rest for a couple of hours, and shape accordingly. (My tip is to shape and allow to refrigerate overnight.

The Mixed leaf Salad 

3 Sprigs of fresh mint (picked)

1/2 bunch of baby spinach 

1/2 bunch of rocket 

1/2 bunch of (picked and rough chopped Oak leaf lettuce)

1 baby gem lettuce (picked)

1 red onion (finely sliced)

4 cherry tomatoes (halved)

4 baby cucumber (sliced)

Place Salad leaves in a bowl of cold water and add 1tablespoon of salt to the water. This helps get rid of any grit or dirt on the leaves. Then remove from the bowl after a few minutes and place onto absorbent paper.

The Yoghurt dressing 

6 tablespoons of natural yoghurt 

1 lemon (juiced)

2 Sprigs of fresh mint (picked and leaves chopped)

Salt and cracked black pepper for seasoning

Refrigerate

Pomegranate garnish 

4 tablespoons of pomegranate seeds (can be bought separately from all good stores)

The waffles

4 Belgian waffles 

The Cooking 

First off, bring a large frying pan to medium to high heat. Remove the meatballs from the refrigerator, drizzle a little oil over the top, and gently massage. Place each one in gently and cook clockwise for around four minutes on each side place onto a board or plate and allow to rest. Gently place the waffles in the Same Pan for a couple of minutes on each side And remove.

The Plating 

Gather a large plate and place a waffle in the centre of the plate. You can toss the salad in a bowl with a little olive oil if required. Place a little of the Mixed leaf Salad on top of the waffle then place a couple of the meatballs on top. Place another waffle on top then a little more mixed leaf. Drizzle a little of the yoghurt dressing on top, sprinkle over the pomegranate seeds, and then the spice mix over the top and around the plate and serve and enjoy