Meatball and feta salad with sweet pickle vinaigrette

I have always enjoyed warm salads. The juxtaposition of hot and cold, along with all the textures, make them a very appealing eating experience. This is a dish made of very humble ingredients, but eats like a dream. I particularly love the sweet pickle vinaigrette we came up with, and can see it becoming a bit of a staple as it would work on all manner of dishes… poached salmon with potato salad comes to mind.

Ingredients

1 kg	Lamb mince
1 tsp	Red chilli, finely chopped
2 tsp	Garlic, finely chopped
1 ½ tsp	Dried oregano, Greek style, or similar if possible
¼ cup	Flat leaf (Italian) parsley, roughly chopped
1	Egg
1 serving	Cooking oil
1	Iceberg lettuce, cut into wedges
½ cup	Red onions, thinly sliced
½ cup	Mint leaves, torn
½ cup	Almond flakes, toasted
200 g	Feta, cut into small cubes

Sweet pickle vinaigrette

2 Tbsp	Dijon mustard
3 tsp	Pickle brine, from jar of vegetable pickles
3 Tbsp	Sugar
1 Tbsp	White wine
1 cup	Canola oil, or similar
1 ½ cups	Pickle, finely diced
1 cup	Flat leaf (Italian) parsley, roughly chopped

Directions

1. For the meatballs, place the lamb mince, garlic, chilli, oregano, parsley, egg and some flaky sea salt and freshly ground black pepper in a bowl and with clean hands work together until thoroughly combined.
2. Form and roll meatballs to about half the size of a golf ball. Place on a tray lined with plastic wrap and refrigerate until required.
3. Heat oven to 100C.
4. Heat a large skillet to medium-high heat. Add a little oil and cook your meatballs in batches, until golden brown and firm to the touch.
5. Season and place them in the warm oven to hold.
6. In a large mixing bowl, combine the iceberg wedges, red onion and mint.
7. Dress with 2-3 spoonfuls of sweet pickle vinaigrette (see below), and lightly toss until leaves are coated evenly.
8. Lay your iceberg salad on plates and top with the flaked almonds and feta cheese.
9. Arrange the meatballs on top and around, and finish with more vinaigrette if required.

Sweet pickle vinaigrette

1. Add mustard, sugar, pickle brine and vinegar into a medium sized bowl.
2. Mix together, and then slowly add the canola oil while whisking continuously until thick and combined.
3. Stir in chopped pickles and parsley.
4. Season to taste and refrigerate until required.