Sourdough Bread with Meatballs, Curry Cream & Sweetcorn Salsa

Serves 2

1 onion

½ bunch coriander 1 small chilli

1 tbsp breadcrumbs ½ tbsp tomato purée 300g minced beef 100g crème fraîche 250g cream cheese 1 tsp curry powder

⅓ tsp ground cumin

⅓ tsp ground coriander 4 iceberg lettuce leaves

SWEETCORN SALSA

1 small tin of sweetcorn 1 small onion

1 small clove of garlic 1 tbsp olive oil

1 tsp chilli flakes

1 tbsp red wine vinegar 2 tbsp sunflower oil 4 slices of sourdough

bread

8 stems Italian parsley

Peel one onion. Pluck coriander leaves and chop coarsely together with the chilli.

Mix thoroughly with breadcrumbs, tomato purée and minced beef. Season well with salt and pepper. Form 4 meatballs from the mixture and slightly flatten. Cover and leave to stand in the refrigerator for at least 30 minutes.

Meanwhile, mix crème fraîche and cream cheese with curry powder, cumin and coriander.

Wash the iceberg lettuce, dry and cut into thin strips.

To make the sweetcorn salsa, drain the sweetcorn. Peel the onion and garlic and chop very finely. Heat olive oil in a pan. Fry everything together over high heat for about 3 minutes. Season with chilli flakes, then stir in the vinegar. Remove the pan from the heat. Season with salt and pepper.

Heat sunflower oil in a frying pan. Sauté the meatballs on medium to high heat for about 4 minutes on each side or until cooked through. Cool a little and then cut into thickish slices.

Spread the bread slices with curry cream. Top with iceberg, meatball slices, sweetcorn relish and chopped parsley. Season with salt and pepper. Serve immediately.