Ingredients
For the Meatballs
1 medium zucchini
1 pound ground chicken white or dark meat
1/3 cup sliced scallions
1/3 cup chopped mint
3 tablespoons chopped cilantro
3 cloves garlic finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoon salt
2 tablespoons tahini
1/2-1 cup panko bread crumbs as needed
For the Salad
3-4 heads baby romaine lettuce
4 green onions thinly sliced
1 cup cherry tomatoes halved
4 Persian cucumbers sliced
1/4 cup fresh mint leaves
1/4 cup fresh parsley
For the Sumac Dressing
4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons fresh lemon juice
2 tablespoons pomegranate molasses
2 small garlic cloves minced
2 teaspoons TAO Vinoso Barbaresco Vinegar
Kosher salt to taste
Directions
For the Meatballs
Grate zucchini, combine with ½ teaspoon salt, and let sit for 5 minutes. Squeeze out as much liquid as possible.
Mix zucchini and the remaining ingredients in a large bowl. If the mixture feels too wet, add ½ cup of panko bread crumbs.
Divide the mixture into balls a little bigger than a golf ball.
Heat a large sauté pan over medium-high heat, add a few tablespoons of TAO Extra Virgin Olive Oil, and then cook the balls until cooked through on all sides.
For the Salad
In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
For the Dressing
In another smaller bowl, combine water with soaked sumac, lemon juice, pomegranate molasses, garlic, TAO Vinoso Barbaresco Vinegar, and TAO Extra Virgin Olive Oil. Whisk to combine and season with salt as needed.
Adapted from whatsgabycooking.com