with roasted butternut squash, herb & fennel salad + tzatziki
If you’re looking for an easy to prep, flavour packed and healthy Easter lamb recipe with a modern, Middle Eastern twist- this is it.
Warm spiced lamb. Sweet roasted squash. Fresh, crunchy herbs. Creamy tzatziki.
Perfect for a high flavour, low effort meal that is also great to double batch size if you're feeding a crowd or want to make some extras for meal prep office lunches.
This is exactly what PUNCH is made for. Instead of reaching for multiple spices, seeds and extras; you get flavour, texture + functional ingredients all in one spoonful of PUNCH.
Serves 2–3
Ingredients
For the lamb meatballs
- 400-500g lean lamb mince
- 2 tbsp (use PUNCH your Eggs for warmth + spice + crunch)
- 1 garlic clove, finely grated
- 1 tsp ground coriander
- Zest of ½ lemon
- Salt
For the roasted butternut squash
- Half a butternut squash, peeled + sliced (I like to use the round bit at the bottom, scoop out the seeds and have nice fat semi-circular chunks for this recipe. The rest can be chopped up into cubes, cook it at the same time and have it in the fridge to chuck on top of salads etc)
- 1 generous glug olive oil
- 1 tsp honey
- Salt + pepper
Herb & fennel salad
- 1 fennel bulb, very finely sliced or shaved used a mandolin
- 2 large handfuls of fresh herbs - parsley / mint/ dill / coriander (use a mixture of whatever herbs you fancy or have to hand. Choose your own adeventure)
- Juice of ½ lemon
- 1 tbsp olive oil
- Salt
Tzatziki
- 200g Greek yoghurt
- ½ cucumber, grated, salted + squeezed dry
- 1 garlic clove, crushed
- Juice of ½ lemon
Method
1. Roast the squash
Preheat oven to 200°C.
Toss the squash with olive oil, honey, salt + pepper.
Roast for 25–30 mins until soft and caramelised.
2. Make the meatballs
Mix lamb with PUNCH, garlic, coriander, lemon zest + salt.
Roll into 8 small meatballs.
Pan-fry on medium-high heat for 8–10 mins, turning until browned and cooked through.
3. Mix the salad
Chop the herbs and combine with sliced fennel, lemon juice, olive oil + salt.
Keep it fresh and punchy.
4. Make the tzatziki
Mix everything together. Taste and adjust seasoning.
5. Assemble
Simple and effective plating:
- Smear of tzatziki on the plate to create a sticky base
- Roasted squash, arrange as the structure to the dish
- Herb salad inside the squash structure
- Lamb meatballs on top
- Add a few dollops of tzatziki
- Finish with an extra sprinkle of PUNCH for crunch + flavour.
Make it work for you
- Swap lamb → chicken, beef or turkey mince
- Add flatbreads, couscous or rice to make the meatballs go a little further.
- Meal prep: everything holds well for 2–3 days so double up the amounts and have this ready to grab + go in the fridge for office lunches next week. Make your colleagues jealous.
