US
Turkey meatballs and freekeh salad
Prep and cooking time: 40mins
Complex carb portions, per serving: 1.25
Ingredients
Serves: 4
125g uncooked wholegrain freekeh
2 green peppers, finely diced
2 spring onions, finely sliced
¼ small red cabbage, shredded
100g pomegranate
1 small handful fresh coriander, finely chopped
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
1 tsp dried oregano
1 tsp dried chilli flakes (optional)
500g turkey mince
100g buffalo mozzarella, cut into 1cm cubes
1 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
2 tsp toasted sesame oil
1 tsp balsamic vinegar
1 tsp sumac or 1 lemon, juiced
Method
Preheat the oven to 200°C/180°C fan.
Cook the freekeh as per packet instructions.
Place the diced peppers onto a non-stick baking tray and into the oven until lightly charred, roughly 8mins.
Add all the prepared vegetables and coriander to a large salad bowl and mix well.
Using your hands, mix all the spices, salt, and pepper into the turkey mince.
Flatten the mince, around 2cm thick, onto a chopping board or large plate and begin to form 12 even pieces.
Add a cube of mozzarella into the centre of each turkey mince piece and begin to form a ball around it with your hands, making sure to cover the mozzarella completely.
Heat the olive oil in a large, non-stick frying pan, over medium/high heat.
Place the meatballs into the pan and fry them on high heat, until golden brown (approximately 8mins). Turn the heat down to low/medium to cook for a further 5mins.
Add the cooled freekeh to the vegetables, dress the salad, and top with hot meatballs.