Kitchen Garden Cook
Melanie Johnson adds some zing with this season’s new spring onions
Meatballs 2 medium sweet potatoes, cut into wedges 3tbspn maple syrup 200g chicken breasts 60g mozzarella 3 finely chopped spring onions 75g fresh white breadcrumbs A handful chopped fresh basil 1 lightly beaten egg
Pesto 2 handfuls basil leaves 100ml olive oil or more if needed to loosen 75g almonds 75g grated Parmesan 1 clove garlic Juice of 1 lemon plus 1tspn zest
2 spiralised courgettes
Preheat your oven to 180˚C/350˚f/gas mark 4. Arrange the sweet-potato wedges on a baking sheet, drizzle with olive oil and maple syrup and roast for 25 minutes or until tender.
Peel away the skins and put the flesh in a food processor along with the chicken and mozzarella. Pulse the mixture, but don’t take it so far that it becomes a paste, then stir in the chopped spring onions, breadcrumbs, basil, beaten egg and some seasoning. Mix well and scoop out in small mounds, rolling each one into a ball with your hands.
Heat some olive oil in a pan over a medium heat and fry the meatballs, taking care not to overcrowd the pan. Cook in batches if necessary and, once done, keep them warm in the oven.
Make the pesto by simply blitzing together the basil, olive oil, almonds, Parmesan, garlic, lemon juice and zest in a processor until they create a paste, seasoning to taste. Stir the pesto generously through the spiralised courgette.
Serve the meatballs hot, with the courgetti salad on the side.