Lamb Meatballs and Tomatoes with White Bean Purée

Ingredients for the meatballs and white bean purée

• 500g lamb mince
• Handful parsley, chopped
• Handful mint, chopped
• Handful chives, chopped
• 1 teaspoon chilli powder
• 1/2 cup breadcrumbs
• 1 egg
• Salt and pepper
• 1 punnet cherry tomatoes
• 1 can borlotti beans, drained and rinsed
• Dash of olive oil
• 2 cloves garlic, chopped
• Squeeze of lemon juice
• 1/2 teaspoon chilli powder

Make the meatballs by mixing the mince, herbs, chilli powder, salt, pepper, breadcrumbs and egg, and form balls. Thread these onto sticks, alternating with cherry tomatoes. Blend the beans, olive oil, garlic, lemon and chilli powder until smooth. Braai the kebabs on a medium heat until cooked through. Serve with the purée.