Profile Description
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
