• 1 pound ground lamb

• 2 tablespoons fresh thyme leaves

• 1 tablespoon ground chilli

• 1 tablespoon ground cumin

• 4 tablespoons sumac, or finely grated zest of 1 lemon

• salt and freshly ground black pepper

• ½ cup shelled pistachios, minced

• 2 c mixed baby greens or arugula

• a small bunch of fresh mint, leaves picked

• 1 onion, peeled and very finely sliced

• 1 lemon

• 1 bunch of fresh flat-leaf parsley, leaves picked

• extra virgin olive oil

• 4 Paqui buttermilk tortillas

• 4 tablespoons Wateroak plain yogurt

Start the grill to medium high heat or heat a grill pan on the stovetop.  Mix the ground lamb with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Divide the meat into 2” meatballs and skewer.

In one bowl, mix the baby greens or arugula and mint. In another, combine the sliced onion with a pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion), then mix in the parsley leaves. Grill the meatballs until nicely golden on all sides. Dress baby greens and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm tortillas for 30 seconds on griddle pan grill, then divide between plates and top each with some dressed salad and onion. When the meatballs are cooked, slip them off their skewers on to the. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper. Drizzle with yogurt.

• 1 pound ground lamb

• 2 tablespoons fresh thyme leaves

• 1 tablespoon ground chilli

• 1 tablespoon ground cumin

• 4 tablespoons sumac, or finely grated zest of 1 lemon

• salt and freshly ground black pepper

• ½ cup shelled pistachios, minced

• 2 c mixed baby greens or arugula

• a small bunch of fresh mint, leaves picked

• 1 onion, peeled and very finely sliced

• 1 lemon

• 1 bunch of fresh flat-leaf parsley, leaves picked

• extra virgin olive oil

• 4 Paqui buttermilk tortillas

• 4 tablespoons Wateroak plain yogurt

Start the grill to medium high heat or heat a grill pan on the stovetop.  Mix the ground lamb with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Divide the meat into 2” meatballs and skewer.

In one bowl, mix the baby greens or arugula and mint. In another, combine the sliced onion with a pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion), then mix in the parsley leaves. Grill the meatballs until nicely golden on all sides. Dress baby greens and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm tortillas for 30 seconds on griddle pan grill, then divide between plates and top each with some dressed salad and onion. When the meatballs are cooked, slip them off their skewers on to the. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper. Drizzle with yogurt.