220 Triathlon Magazine - - TRAINING -

PREP 25mins COOK 30mins ( plus chill­ing) SERVES 1 INGREDIENTS For the meat­balls 250g chicken mince • 1 gar­lic clove, finely chopped • 1 tsp turmeric • Pinch of cumin • Pinch of cin­na­mon • Hand­ful dill, finely chopped • 2 spring onions, finely chopped For the quinoa & cur­ried cau­li­flower 50g quinoa • 4 cau­li­flower flo­rets • 25g sweet potato, chopped • 1 tbsp olive oil • 1 tbsp medium curry pow­der • 1 tsp pis­ta­chios, chopped • 1 tsp sul­tanas • ½ lime, juiced METHOD 1 Mix to­gether the meat­balls ingredients in a bowl and sea­son. Form into six balls and chill in the fridge for 20mins. 2 Heat oven to 200°C/180°C fan/ gas 6. Wash the quinoa and put it in a sau­cepan with 100ml wa­ter. Bring to the boil, then turn down to a gen­tle sim­mer and cook for 10-15mins or un­til dou­bled in size and ten­der. Set aside to cool. 3 Put the cau­li­flower and sweet potato in a roast­ing tin and toss in the oil and curry pow­der. Put the meat­balls in a separate tin. Cook both in the oven for 15mins or un­til cooked through. 4 Mix the quinoa with the cau­li­flower, sweet potato, pis­ta­chios and sul­tanas, squeeze over the lime juice, then serve with the meat­balls.

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