Warm meat­ball & sweet potato salad

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $5.65 Time to make 40 min

gluten free di­a­betes friendly

600g sweet potato, peeled,

cut into 2cm pieces 500g lean pork mince 2 tea­spoons lemon zest ¼ cup chopped fresh herbs ½ medium red onion,

finely chopped 80g re­duced-fat feta, crum­bled 100g mixed salad leaves 150g snow peas, thinly sliced 1 ta­ble­spoon bal­samic vine­gar 1 ta­ble­spoon olive oil 2 ta­ble­spoons dried cran­ber­ries

1 Pre­heat oven to 180ºC. Line a bak­ing tray with bak­ing pa­per. Place sweet potato on pre­pared tray and lightly spray with olive oil. Bake for 25–30 min­utes. 2 Mean­while, place pork mince, zest, herbs, half of the onion and half of the feta in a large bowl. Mix well. Shape into 24 meat­balls (about 1 ta­ble­spoon each). 3 Spray a large non-stick fry­ing pan with oil and set pan over medium-high heat. Cook the meat­balls, turn­ing, care­fully, for 8–10 min­utes, or un­til they are golden and cooked through. 4 Ar­range mixed salad leaves, sliced snow peas, roasted sweet potato, the warm meat­balls and the re­main­der of the red onion on 4 serv­ing plates. 5 Com­bine the bal­samic vine­gar and olive oil; driz­zle dress­ing over salad. Top with cran­ber­ries and the re­main­ing feta.

Warm meat­ball & sweet potato salad

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