Chicken and Fetta Meatballs with Crisp Salad and Persian Fetta Ranch Dressing

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SERVES 4-6 | PREP 40 MINS | COOK 20 MINS

INGREDIENTS

Meatballs

• 2 tbsp extra virgin olive oil

• 1 brown onion, finely diced

• 4 cloves garlic, crushed

• 180g Yarra Valley Dairy Persian Fetta

• 500g chicken mince

• 120g fresh spinach, finely sliced

• 4 tbsp chopped basil

• zest of 1 lemon

• 1 tsp sumac

• 1/2 tsp paprika

• salt & pepper, to taste

Crisp Cos Salad

• 2 – 3 baby cos lettuce, washed & cut lengthways keeping the core intact

• 1/2 bunch radishes, finely sliced

• green shallots, finely sliced (optional)

• spring onions, finely sliced

Persian Fetta Ranch Dressing

• 180g Yarra Valley Dairy Persian Fetta Classic, drained from oil

• 1 cup mayonnaise

• 1/2 cup buttermilk or sour cream

• 1/4 tsp onion powder

• zest of 1 lemon

• juice of 1/2 a lemon

• salt & pepper, to taste

METHOD

Preheat oven to 200°C (fan forced)

Drain the oil from the Yarra Valley Dairy cheese

Persian Fetta Cherve, and crumble.

In a bowl combine all ingredients.

Mix together by hand and roll into meatballs.

Place on an oven tray lined with non stick baking paper.

Bake 10-12 minutes until golden & cooked.

For the dressing, place all ingredients in a food processor & process until combined and the dressing is smooth. Refrigerate until required.

Serve the Chicken & Fetta meatballs with the crisp salad & drizzle liberally with the dressing. (This dressing is also delicious for dipping the meatballs into).