Meatballs with tabbouleh

SERVES 4. PREPARE 15 MINS. COOK 15–20 MINS. 362 CALORIES

For the meatballs:

3 tsp olive oil 1 clove garlic, crushed 1 small onion, very finely chopped (120g) 500g turkey mince 2 tsp ras el hanout spice mix A bunch of fresh parsley, chopped (25g)

For the tabbouleh:

250g pouch mixed cooked grains such as quinoa, chickpeas, bulgur wheat & rice (or barley, wheat berries, spelt & rice) 80g spinach, washed 2 bunches of flat-leaf parsley, stalks removed (50g) 25g mint, stalks removed 200g pomegranate seeds 1 bunch spring onions, washed and thinly sliced Coarsely grated zest and juice of 1 lemon 2 tbsp pomegranate molasses GIVE the classic Middle Eastern tabbouleh a makeover with this super-speedy yet healthy midweek meal. For meatballs, preheat oven to 180°C/gas mark 4. In nonstick frying pan, heat up 1 tsp of olive oil, add garlic and chopped onion and fry gently for 2-3 minutes, or until onions have softened. Remove from the heat and allow to cool slightly. Tip the cooked onion mixture into a bowl with the minced turkey and remaining meatball ingredients. Mix together until it is thoroughly and evenly mixed. Then divide and roll this mixture into 20 evenly sized balls. Heat 2 tsp olive oil in a frying pan and sear the meatballs for about 5 minutes until golden all over. Transfer onto a baking tray lined with baking parchment. Cook in the oven for 10 minutes, or until the meatballs are cooked through and there is no pink meat. While the meatballs are cooking, make the tabbouleh. Cook the mixed grains according to the instructions on the pack, tip into a mixing bowl and allow to cool. Meanwhile, roughly chop the spinach and herbs, and add to the bowl with the pomegranate seeds, spring onions and lemon zest. Mix thoroughly so everything is evenly distributed, then whisk together the pomegranate molasses and lemon juice and pour over the salad. Serve the salad with the meatballs.