Meatball wraps with griddled chicory and spring onions
400g pork mince 2 cooked beetroot, peeled and coarsely grated Large handful of soft herbs, such as flat-leaf parsley, dill, basil, all finely chopped 1 egg, beaten 60g fresh white breadcrumbs 1 fat clove of garlic, peeled and crushed Salt and freshly ground black pepper 1 bunch of spring onions, trimmed 2 red chicory, cut into wedges Olive oil for frying Squeeze of lemon juice 200ml soured cream 4 flatbreads
For the meatballs, mix the mince with the beetroot, half the herbs, the egg, breadcrumbs and garlic. Season and mould together with your hands, then shape into 16 even-sized balls. Chill for 10 minutes.
Toss the spring onions and chicory with a little oil. Heat a griddle or heavy-based frying pan over a high heat and cook in batches until charred and softened. Squeeze over some lemon juice, then set aside while you cook the meatballs.
Heat a little more oil in a non-stick heavy-based frying pan and fry the meatballs over a medium heat, in batches if necessary, for 5-6 minutes, turning occasionally, until golden brown and cooked through.
Mix the soured cream with the rest of the herbs and season. Warm the flatbreads. Divide the vegetables between the breads, top each with four meatballs, then add a dollop of soured cream to serve.