Warm spices, burst of citrus, and the freshest herbs - this is a summer lunch/dinner to be repeated.

INGREDIENTS

GROUP A: MEATBALLS

• 4 - 5 oz ground chicken breast

• 1/4 tsp red chili flakes

• 1/4 tsp black peppercorns

• 1/4 tsp coriander seeds

• 1/4 tsp dried thyme

• 1/4 tsp fennel seeds

• 1/4 tsp dried basil

• 1/4 tsp garlic powder

• 1/4 tsp ground cumin

• Salt & pepper, to taste

• Olive oil

• Lime juice

GROUP B: ORZO

• 40 g uncooked orzo

• 1/2 tbsp salted butter

• 1/2 tsp fresh mandarin juice

• 1/2 tsp fresh lime juice

• 2 - 3 saffron threads

• Salt & pepper, to taste

GROUP C: EVERYTHING ELSE

• Fresh parsley, minced

• Fresh mint leaves

• Persian cucumber ribbons

• Garlic whipped feta dip (if you dont have any handy, sub with whipped Greek yogurt or labneh)

METHOD

• Make the meatballs: Crush together all the spices from Group A using a coffee grinder, blender, or a pestle & mortar. Add all spices from Group A to a large bowl with the ground chicken and mix well. Pour in 1/2 tsp each of fresh lime juice and olive oil, mix well and let it marinate for 20 minutes. Preheat your air fryer to the recommended setting for chicken - mine requires 10 minutes for 360 F. Brush the basket lightly with some olive oil, scoop the chicken into mini sized balls, and cook on 360 F for 10 - 11 minutes. Note that your air fryer might need more or less time depending on its size and efficiency.

• Make the orzo: Cook the orzo per the instructions on the packet, then rinse, drain and set it aside. Add the citrus juices to a small bowl and let them infuse with the saffron for 10 - 15 minutes. In a small saucepan, heat the 1/2 tbsp of butter on medium-low heat and let it simmer till it becomes brown (it will smell nutty at this point). Let it cool to room temperature before pouring it into the bowl with the infused citric juice. Whisk the mixture together and pour it over the orzo to coat it fully. Season with salt and pepper to your liking.

• Plate up: Scoop dollops of whipped feta, Greek yogurt, or labneh onto a plate and serve the meatballs over it. Add the orzo and garnish with fresh herbs. Eat immediately while warm!