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1. For the meatballs, place the lamb mince, garlic, chilli, oregano, parsley, egg and some flaky sea salt and freshly ground black pepper in a bowl and with clean hands work together until thoroughly combined.
2. Form and roll meatballs to about half the size of a golf ball. Place on a tray lined with plastic wrap and refridgerate until required.
3. Heat oven to 100 degC.
4. Heat a large skillet to medium-high heat. Add a little oil and cook your meatballs in batches, until golden brown and firm to the touch.
5. Season and place them in the warm oven to hold.
6. In a large mixing bowl, combine the iceberg wedges, red onion and mint.
7. Dress with 2-3 spoonfuls of sweet pickle vinaigrette (see below), and lightly toss until leaves are coated evenly.
8. Lay your iceberg salad on plates and top with the flaked almonds and feta cheese.
9. Arrange the meatballs on top and around, and finish with more vinaigrette if required.

Sweet pickle vinaigrette

1. Add mustard, sugar, pickle brine and vinegar into a medium sized bowl.
2. Mix together, and then slowly add the canola oil while whisking continuously until thick and combined.
3. Stir in chopped pickles and parsley.
4. Season to taste and refrigerate until required.