Spiced pork meatballs with warm tahini dressing

Ingredients:

Meatballs:

• 500g pork mince
• 1 packet (80g) PnP salad onions, chopped
• 2 tsp (10ml) ground cumin 
• 1 tsp (5ml) ground ginger 
• 1 tsp (5ml) sesame oil
• ½ cup (125ml) oats or breadcrumbs
• 1 egg, whisked
• Salt and milled pepper 
• Glug olive oil, for frying

Dressing:

• ¼ cup (60ml) tahini
• Juice (60ml) and grated peel of 1 lemon
• 3 Tbsp (45ml) olive oil
• 1 clove garlic, crushed
• Salt and milled pepper

Salad:

• 1 large cucumber, peeled and sliced
• 1 bunch radishes, trimmed and quartered
• A handful each fresh mint and dill, chopped

Method:

1. Combine meatball ingredients (except oil) and roll into walnut-sized balls.
2. Chill in the fridge for about 20 minutes to set.
3. Whisk dressing ingredients together. 
4. Add a little warm water to make it spreadable. 
5. Toss salad ingredients together and set aside. 
6. Heat oil and fry meatballs in batches for about 2-3 minutes or until golden all over.
7. Spread sauce on a platter, top with meatballs and serve salad on the side.