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.