GINGER CHICKEN MEATBALLS WITH THAI SALAD

This dish delivers a potent immunityboosting trio of ginger, garlic and chilli . Plus, the vitamin C in the red pepper and beta-carotene in the carrot increases its disease-fighting properties CALS 348 | CARBS 16G PROTEIN 35G | FAT 16G SERVES 3

INGREDIENTS Splash of olive oil •

1 red pepper, finely sliced • 2 cucumbers, deseeded and finely sliced • 1 red onion, finely sliced • 1 large carrot, julienned • ½

red cabbage, shredded • large handful of fresh coriander leaves,

roughly chopped •

large handful of fresh

mint leaves, roughly

chopped

For the meatballs:

500g chicken mince • 2 garlic cloves, crushed • 2cm fresh ginger, grated • 1 tbsp curry powder • 2 spring onions, finely sliced • 2 tbsp finely chopped fresh coriander leaves

• 1 tbsp finely chopped fresh mint leaves • salt and pepper

For the dressing:

1 tbsp soy sauce • 1 small red chilli, deseeded and sliced • 1 tbsp sesame

oil • 2 tbsp lime juice

• 1 tbsp fish sauce •

½ tsp brown sugar

METHOD

1 | Throw all of the meatball ingredients into a bowl, season and combine. Roll into bite-sized balls, using about 1 tbsp of mixture for each.

2 | Heat the olive oil in a large non-stick frying pan over a medium heat, add the meatballs in batches of 10 and cook (turning often) for 7 mins or until cooked through.

3 | Place the red pepper, cucumber, onion, carrot, cabbage, coriander and mint in a large serving bowl and stir to combine.

4 | Place all of the dressing ingredients in a small bowl and mix thoroughly. Pour over the salad, then toss. Divide between the plates, top with the meatballs and serve.