- Step 1
Mix the lamb mince, haloumi, oregano, rind and half of the garlic in a bowl. Season. Roll tablespoonfuls of the mixture into balls. Heat 1 tsp of the oil in a non-stick frying pan over medium heat. Cook the meatballs, turning, for 6-8 minutes or until just cooked through. Transfer to a plate. Set aside to rest for 2 minutes.
- Step 2
Heat a chargrill pan over medium-high heat (see Notes). Combine zucchini, onion and half the remaining oil in a bowl. Season. Toss to combine. Combine tomato and remaining oil in a bowl. Season. Cook the zucchini mixture, turning, for 4 minutes or until lightly charred and tender. Cook the tomato, turning, for 2 minutes or until just tender.
- Step 3
For the tzatziki, combine the yoghurt, cucumber and remaining garlic in a bowl. Season.
- Step 4
Divide spinach among plates. Top with grilled vegetables and meatballs. Serve with tzatziki and lemon.
Instead of chargrilling, you can roast the zucchini, onion and tomato together on a lined baking tray at 200C/180C fan forced for 15-20 minutes or until tender.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.