Turkey meat­ball Cae­sar salad

This healthy recipe swaps low fat turkey mince for beef, and tosses them through salad in­stead of pasta.

Easy Cook - - WEEKEND FAMILY -

Serves 4 Prep 15 mins Cook 20 mins

500g turkey mince 1 onion, finely chopped small pack chives, snipped 125ml but­ter­milk 1 gar­lic clove, crushed 4 tbsp grated pecorino or parme­san,

plus ex­tra to serve 2 shakes Tabasco 1 tbsp Worces­ter­shire sauce 1 small cia­batta roll, chopped or torn

into chunks squeeze lemon juice 2 Cos let­tuces

1 Heat oven to 220C/200C fan/gas 6. In a bowl, mix the mince, onion, half the chives, 1 tbsp of the but­ter­milk, the gar­lic, 2 tbsp of the parme­san, half the Tabasco and half the Worces­ter­shire sauce with some sea­son­ing. Shape into about 20 small meat­balls (lightly oiled hands will make this eas­ier).

2 Ar­range the turkey balls in a sin­gle layer in a roast­ing tin and cook for 10 mins. Re­move, turn the turkey balls and ar­range the bread chunks in be­tween. Cook for a fur­ther 10 mins.

3 Mean­while, tip the rest of the but­ter­milk into a bowl with the re­main­ing parme­san, Tabasco, Worces­ter­shire sauce and the lemon juice. Sea­son and mix. Put the let­tuce on top, toss to­gether just be­fore serv­ing and di­vide be­tween plates. Top with some meat­balls and baked crou­tons, then sprin­kle with chives. Serve with ex­tra parme­san, if you like. PER SERV­ING 330 kcals, fat 8g, sat­u­rates 4g, carbs 20g, sug­ars 9g, fi­bre 5g, pro­tein 43g, salt 1.1g

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