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Za'atar meatballs with fig, onion and pinenut jam and grilled radicchio and cos

Name: Za'atar meatballs with fig, onion and pinenut jam and grilled radicchio and cos
Yield: 6
Ingredients: 3 Tbsp Extra virgin olive oil; 180 g Dried Turkish figs, stalks removed, figs sliced (Main); 2 Onions, thinly sliced; 1 Lemon, zest only; 2 Garlic cloves, chopped; 2 Tbsp Brown sugar; 2 Tbsp Red wine vinegar; ¾ cup Pine nuts, roasted; 500 g Lamb mince (Main); 2 Garlic cloves, crushed with 1 tsp flaky sea salt; 1 small Pita bread, about 12cm in diameter, broken into small pieces and soaked in ½ cup of milk, then mashed; 1 tsp Ground cinnamon; 2 Tbsp Dried thyme; 2 Tbsp Sumac powder; 6 Tbsp Sesame seeds; 6 Tbsp Extra virgin olive oil; 3 small Raddichio, halved lengthways (Main); 3 Baby cos lettuce, halved lengthways (Main); 2 Lemons, in wedges, for serving

for 6 people

Tam West

Ray McVinnie

Chef and food writer

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The jam is my version of one they served with chicken at Luminae restaurant on a cruise I took aboard Celebrity Reflection. It is good with grilled or barbecued pork, chicken, steak, roast eggplant or potatoes, or with cheese.

3 Tbsp	Extra virgin olive oil
180 g	Dried Turkish figs, stalks removed, figs sliced (Main)
2	Onions, thinly sliced
1	Lemon, zest only
2	Garlic cloves, chopped
2 Tbsp	Brown sugar
2 Tbsp	Red wine vinegar
¾ cup	Pine nuts, roasted

500 g	Lamb mince (Main)
2	Garlic cloves, crushed with 1 tsp flaky sea salt
1 small	Pita bread, about 12cm in diameter, broken into small pieces and soaked in ½ cup of milk, then mashed
1 tsp	Ground cinnamon
2 Tbsp	Dried thyme
2 Tbsp	Sumac powder
6 Tbsp	Sesame seeds
6 Tbsp	Extra virgin olive oil
3 small	Raddichio, halved lengthways (Main)
3	Baby cos lettuce, halved lengthways (Main)
2	Lemons, in wedges, for serving