Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the pork, grated red onion (keeping aside 1 tbsp), lemon zest, 2 tbsp of the dill, chilli flakes and breadcrumbs in a bowl and season well. Mix well and form into little meatballs (roughly 28-30). Heat a large non-stick frying pan and spray with oil. Cook the meatballs, in batches, until browned and completely cooked through.
Meanwhile boil the orzo in salted water until just tender, dropping in the greens for the final 3 minutes. Drain everything well then toss with 1/2 the lemon juice and lots of seasoning. Divide the orzo and greens between plates and top with the meatballs.
Mix the yogurt, garlic, remaining grated red onion, cucumber, another 1 tbsp of the dill and the rest of the lemon juice and season. Serve with the meatballs and extra dill, if you like.
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