PREPARATION

1. Cook the orzo according to the package and drain.
2. Meanwhile finely chop half the red onion and the garlic and fry for about 5 minutes. Add these to the minced meat, together with the salt, feta cheese, chilli flakes and oregano. Make meatballs the size of ping-pong balls.
3. Make the tzatziki. Remove the seedlists from 1/2 cucumber and grate it on the biggest setting on a box grater. Mix the cucumber with a grated clove of garlic, lemon juice, Greek yoghurt and salt and pepper and put in the fridge until needed.
4. Fry the meatballs over a medium-low heat in a dash of olive oil until cooked through.
5. Meanwhile, continue with the orzo salad. Dice the cucumber and small tomatoes. Slice the 1/2 onion into halved rings and rinse under cold water to take off the sharpness. Drain the onions. Chop the mint and add everything together with a drizzle of extra virgin olive oil, a good pinch of salt and pepper and a squeeze of lemon juice.
6. Serve the meatballs on the orzo salad with the tzatziki on the side!