Middle Eastern-inspired za'atar veggie balls, grains and tahini

10 INGREDIENTS • 5 STEPS • 40MIN

Middle Eastern-inspired za'atar veggie balls, grains and tahini

Recipe
Singing with rich, nutty flavours, this dinner couldn’t be easier to make thanks to a simple tahini dressing and shortcut rice and quinoa pouches.
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Singing with rich, nutty flavours, this dinner couldn’t be easier to make thanks to a simple tahini dressing and shortcut rice and quinoa pouches.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

40MIN

Total time

Ingredients

Servings
4
1 bag
(600 g)
chunky butternut mix
8 tbsp
za’atar
1 pack
(252 g)
M&S More Than meatballs
2 packs
(290 g)
M&S wholegrain rice with quinoa
or Wholegrain rice with quinoa mix
100 g
pine nuts
200 g
M&S pomegranate rubies
1 handful
parsley, chopped
For the dressing
3 tbsp
M&S tahini
1
M&S Remarksable Value lemon
juice only
1/2 clove
M&S Remarksable Value garlic, grated

Nutrition per serving

VIEW ALL
Calories
1006kcal
Fat
33.4 g
Saturates
5.9 g
Sugars
14.1 g
Salt
1963.7 mg
Love This Recipe?
Add to plan
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Middle Eastern-inspired za'atar veggie balls, grains and tahini
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Put the butternut mix (1 bag) into a roasting tray and drizzle over some olive oil. Add 4 tbsp of the za’atar (4 tbsp), mixing to coat well. Cook in the oven for 30 minutes.
step 2
Meanwhile, put the veggie balls (1 pack) and the remaining za’atar (4 tbsp) into a bowl. Toss the balls in the za’atar with your hands until coated. Pan-fry the veggie balls according to the packet instructions, then set aside.
step 3
To make the dressing, whisk together the tahini (3 tbsp), lemon juice (1) and garlic (1/2 clove) along with some seasoning. Add water to loosen as needed – you want a creamy consistency.
step 4
Lightly toast the pine nuts (100 g) in the same pan you used for the veggie balls, then set aside.
step 5
Prepare the rice and quinoa (2 packs) according to the packet instructions, then divide between serving dishes. Top with the veggie balls and butternut mix, then drizzle over the dressing. Finish each dish with a scattering of pine nuts,pomegranate seeds (200 g) and parsley (1 handful).
step 5 Prepare the rice and quinoa (2 packs) according to the packet instructions, then divide between serving dishes. Top with the veggie balls and butternut mix, then drizzle over the dressing. Finish each dish with a scattering of pine nuts,pomegranate seeds (200 g) and parsley (1 handful).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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