Moroccan Beef Meatballs with Rice and Hummus

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
2. Melt butter with a drizzle of oil in a medium pot (with a lid) on medium heat. Cook onion and carrot for 2–3 minutes, until softened. Add first measure of GF Moroccan spice mix and cook for a further 30 seconds, until fragrant.
3. Stir in rice, stock and raisins. Increase heat to high and bring to the boil. As soon as it boils, cover with lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Stir through lemon zest when cooked.
4. In a medium bowl, mix together all Moroccan beef meatball ingredients using clean hands. Using a tablespoon measure, roll beef mixture into balls and place on prepared tray. Drizzle with olive oil and bake for about 15 minutes, until cooked through.
5. While meatballs and rice are cooking, prepare hummus and salad. Combine all hummus ingredients together in a small bowl and set aside.
6. Peel cucumber into long, thin ribbons, stopping when you reach core (discard core); dice tomato 1cm; roughly shred baby cos. Toss all in a large bowl with a drizzle of olive oil, season with salt and pepper and set aside.
7. Divide rice between plates or bowls and top with Moroccan beef meatballs. Dollop over hummus and place salad on the side. Serve with a lemon wedge to squeeze over just before eating.