Mexican Meatball and Cauliflower Taco Salad

SERVES 4-6 PREP & COOK 40 MINS

1 small cauliflower (500g), cut into small florets

1 cos heart lettuce, thickly shredded

¼ small red cabbage (180g), thinly shredded

½ cup fresh coriander leaves 175g bag corn chips

1 avocado, chopped

Sour cream and lime wedges, to serve

MEATBALLS

500g chicken mince

1 cup fresh breadcrumbs 2 tblsps Mexican Style Seasoning

2 tblsps chopped fresh coriander leaves and stems 1 egg, lightly beaten

200g tub roasted capsicum dip

1 Place cauliflower on an oven tray lined with baking paper. Spray with cooking oil. Season with salt and pepper. Toss to combine.

2 Cook in a very hot oven (220C) for about 15 to 20 minutes, or until tender.

3 Meanwhile make meatballs, combine mince, breadcrumbs, seasoning, coriander, egg and

¼ cup of the dip in a large bowl. Reserve remaining dip for serving. Mix well. Roll heaped tablespoons of mixture into balls. Makes about 20.

4 Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 8 minutes, or until cooked and browned all over. Remove.

5 Just before serving, combine lettuce, cabbage, coriander and corn chips on large serving plate. Top with meatballs, cauliflower and avocado. Serve with remaining dip, sour cream and lime wedges.