Squeeze out all the liquid from the grated cucumber and place in a bowl.Add the rest of the ingredients and mixwell.
Season lightly with salt and pepper. Mix and taste to adjust seasoning. Keep in the fridge until serving.
For the meatballs
Blitz the mushrooms in a food processor or finely chop. Heat a large dry frying pan over medium heat and cook the mushrooms until they release all their liquid and are dry and turning golden on the edges.
Season lightly with salt and pepper. Allow to cool slightly.
In the same pan, heat a drizzle of olive oil and cook the onion and garlic until tender and fragrant.
In a large mixing bowl combine all the meatball ingredients including the cooked mushrooms, onion and garlic. Mix well.
Form into little balls, around 40g each is a nice size.
To air fry
Preheat air fryer to 200˚C.Air fry the meatballs for 8-10 minutes until golden brown and just cooked through.
To oven bake:
Preheat oven to 200˚C with the fan on. Bake for 15 minutes until golden brown and just cooked through.
Swish the tzatziki onto a serving platter. Top with the meatballs on one side and a pile of Greek salad on the other. Drizzle the salad with olive oil, vinegar and seasoning.Sprinkle everything with a little za’atar.
Serve the platter family style on the table with warm pitas for everyone to build their own. Enjoy!