• 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.
• Cut haloumi into 1cm-thick slices.
• 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 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. 
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.
• 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 medium bowl, combine tomato, mixed salad leaves, and a drizzle of olive oil and vinegar. Season to taste.

• Divide spanakopita-style rice between bowls. Top with lamb keftedes, halmoumi and tomato salad. Dollop over dill yoghurt to serve. Enjoy!