Preparation time: 90 minutes | Serves: 4

I went on a real Greek tangent this summer, testing new recipes, buying endless rolls of phyllo pastry, and visiting Greek restaurants around Sydney. Some would say I’m manifesting the perfect Euro summer, swimming around the Mediterranean paradise (this is half true), but I’ve simply found that the primary ingredients—fresh herbs, lots of lemon, olives, and yoghurt—are the perfect flavours for warmer months.

This is a great meal prep or hosting recipe, and while I do make the meatballs myself, feel free to swap them with store-bought meatballs if you’re running short on time (or patience). I like to serve this dish with a big dollop of my homemade tzatziki—you can find the recipe here.

As usual, head to the recipe notes for my top tips and suggestions.

Ingredients

For the meatballs

• 1 kg chicken mince
• Handful of fresh mint, parsley, and dill
• 1 egg
• 2 tbsp breadcrumbs
• 1 tsp salt
• 2–3 garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp black pepper
• Juice of half a lemon
• 1 tbsp olive oil

For the couscous salad

• 2 cups couscous
• 2 tbsp + ¼ cup Pukara Estate Extra Virgin Olive Oil
• 1 large tomato
• 2 cucumbers
• Handful of Kalamata olives (optional)
• Juice of 1 lemon
• 1 tsp honey
• Salt, to taste
• Fresh dill, to serve

Method

1. Roughly chop the herbs and garlic in a food processor.
2. Swap to a smooth blade and add the remaining ingredients (except the oil). Blitz till the mix comes together.
3. Use your hands to shape into medium-sized meatballs (rub oil over your hands to prevent the mix from sticking).
4. Air fry at 180ºC for 18–20 minutes. Brush with oil and flip midway to ensure even cooking.
5. Meanwhile, boil 2 cups of water with 2 tbsp of olive oil, salt, and a squeeze of lemon.
6. Add couscous and turn off the heat. Cover and let steam for 5–10 minutes.
7. Fluff couscous with a fork, then transfer into a salad bowl to cool.
8. Dice the cucumber, tomato, and olives (if using) and add them to the couscous.
9. Whisk remaining olive oil, lemon juice, honey, and salt for the dressing. Toss with the salad.
10. Serve with a handful of fresh dill and my homemade tzatziki.