Greek Lamb Meatball Tray Bake - WellBeing Magazine

Ingredients

• 500g sweet potato, cut into wedges
• 4 tbsp extra-virgin olive oil
• Sea salt & freshly ground black pepper, to taste
• 1 large red onion, cut into wedges
• 1 red capsicum, diced
• 1 fennel bulb, thinly sliced
• 150g feta, crumbled
• ¼ cup pitted kalamata olives
• 30g leafy greens
• 500g lamb mince
• 2 cloves garlic, minced
• 1 large lemon, zest only (*use the juice in the dressing)
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp dried oregano
• ½ tsp dried rosemary
• 60mL extra-virgin olive oil
• 1 tsp rice malt-syrup, honey or maple syrup
• 1 tsp Dijon mustard
• Lemon juice (from the lemon zested for the meatballs)