Method
Line a baking tray with baking paper. Place the mince, breadcrumbs, onion, egg and salt and pepper in a large bowl. Use your hands to mix until well combined. Roll tablespoonfuls of mince mixture into balls. Place on the lined tray. Place in the fridge for 30 mins to chill.
Meanwhile, cook the pearl barley in a large saucepan of boiling water for 20 mins or until tender. Refresh under cold water. Drain well.
Place the barley in a large bowl. Add the tomato, cucumber, parsley and mint. Toss to combine. Drizzle olive oil and lemon juice. Seaon and toss together.
Heat the oil in a large frying pan over high heat. Add the meatballs and cook, turning occasionally, for 10 mins or until golden brown and cooked through. Set aside for 5 mins to rest.
To make the dill yoghurt sauce, blend the yoghurt, mint, dill and lemon juice in a blender until smooth. Season.
Serve up your salad and meatballs, and top with your yoghurt dressing.
