• 1 pound ground lamb
• 1 to 2 tablespoons oil for frying meatballs
• 4 ounces mixed greens
• 1 1/2 cups prepared rice
• 1/2 cup mixed olives, pitted
• 1 slice hearty bread, torn into tiny pieces
• 1/3 cup heavy whipping cream or milk
• 3 to 4 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped plus more for finished garnish
• 1 tablespoon lemon zest
• 1 1/4 tsp dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

FOR THE BLISTERED TOMATOES:

• 8 ounces cherry tomatoes
• 2 to 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

FOR THE WHIPPED FETA:

• 4 ounces crumbled feta
• 4 ounces whipped cream cheese
• 1 to 2 tablespoons olive oil (add until smooth and creamy)
• 1/2 teaspoon black pepper
• pinch of salt

FOR THE CUCUMBER SALAD:

• 3 to 4 mini cucumbers, sliced into thin rounds
• 1/4 red onion, sliced thin
• 1/2 tablespoon olive oil
• 1 1/2 teaspoons red wine vinegar