Pre-heat the oven to 350F. Place your diced aubergine on a baking tray, add a glug of sunflower oil, sprinkle with salt and cook for 20/25 minutes, taking care not to burn.
When cooked, remove from the oven and blend with a stick blender and leave to cool.
Add your Meatless Farm Ground to a bowl, and follow it with the aubergine puree, zest of whole lemon, garlic, chopped olives, harissa paste and a handful of fresh herbs. Fold together.
Lightly oil a baking tray and now it’s time to get your hands dirty! Pick out small handfuls of the ground mixture and roll into golf ball size Meatless balls and place on to the baking tray.
Place in the oven at 350F for 20 minutes.
Meanwhile, time to make your cous cous. Pour the cous cous into a bowl, with double the quantity of water, a vegetable stock cube and a lemon cut in half. Cover with clingfilm and leave for around 10 mins.
Take the red peppers out of the jar and roughly chop. Add to the cous cous along with the diced red onion and fresh herbs. Add a glug of olive oil and taste. You can add a squeeze of lemon if required.
To make your tzatziki, grate your cucumber using a box grater into a bowl. Add a few grinds of salt to draw the water out of the cucumber. Leave for a few minutes, and then drain the water away, lightly squeezing the cucumber as you do so.
Grate a clove of garlic into the cucumber and the diced red chilli. Add in the yogurt and mint sauce and then mix together, followed by a splash of olive oil and another light stir.
Remove your Meatless meatballs from the oven, and it’s time to plate up.
Spoon cous cous into a bowl, and top with the Meatless meatballs and a good dollop of tzatziki. Garnish with fresh herbs.
More Meat-Free Recipes
There’s plenty more where this came from.
Why not try some of these recipes out and tickle your tastebuds.