• Finely chop dill.
• To a medium saucepan, add the water and bring to 
the boil.
• Add basmati rice, stir, cover with a lid and reduce 
heat to low.
• Cook for 10 minutes, then remove pan from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes.
• Once rice is cooked, stir in baby spinach leaves 
and half of the dill until wilted and combined. 
Season to taste with salt and pepper.

TIP: The rice will finish cooking in its own steam so  
don’t peek! 

• Meanwhile, roughly chop tomato. 
• Finely chop garlic.
• In a medium bowl, combine lamb mince, fine 
breadcrumbs, the egg and a good pinch of salt 
and pepper.
• Using damp hands, roll heaped spoonfuls of lamb 
mixture into small meatballs (4-5 per person). 
Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook garlic until fragrant,  
1 minute.
• Transfer garlic oil to a small heatproof bowl, then 
add Greek-style yoghurt and the remaining dill and  
stir to combine. Season to taste.  

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Add meatballs, turning, until 
browned and cooked through, 8-10 minutes (cook 
in batches if your pan is getting crowded). 

• Meanwhile, in a second medium bowl, combine 
tomato, mixed salad leaves and a drizzle of olive 
oil and vinegar. Season to taste. 

• Divide spinach and dill rice between bowls. 
• Top with lamb keftedes and tomato salad. 
• Dollop over dill yoghurt to serve. Enjoy!