I really like this salad. Bold flavors and a good combination of textures. Easy to make as well, but you do need to start on time to chill the salad.

The meatballs were very tasty, but I did not really like putting all the pine nuts together - it made for fussy cooking and I think I would prefer finding a pine nut here and there instead of finding them all in the same place. Also, I had an issue with the amount of tomato - it was way too little to come "just about level with the meatballs" with addition of "a little more water". Next time use more tomatoes. With these tweaks, excellent.

Very easy, very tasty. I used the version with cinnamon and paprika, but I will try the differently spiced ones too.

I do not share the bookwriter's passion for very finely pounded meat - I prefer my meatballs chunky. That probably did cause them to fall apart a bit with this recipe, but nothing too dramatic.

I liked these a lot.

Mixing the spinach with the meat makes a light and juicy meatball. It did tend to fall apart a bit - maybe I should chop the spinach finer than I did.
The second time they didn't really fall apart. I made it with beef instead of lamb, no bread, and just one egg. Maybe I mixed everything more carefully.

This recipe produces a large pan full of meatballs, but as a lot of the volume is spinach, it was quite easy to finish it with three adults and two children. I did need to brown the meatballs in batches.

A nice combination, but way too much coriander. I'll use one third next time.