Turkish Meatballs with Roasted Cherry Tomatoes and a Pepper and Homous Salad
1 pkt Inisvale Irish Beef Meatballs
2 tubs of Meadow Fresh Houmous
1 punnet of Cherry Tomatoes with stalks removed
• 3 Red Peppers roasted torn apart a little
1 pkt Little Gem Lettuce trimmed & washed
1 clove of Garlic (18g) peeled & finely sliced
1 tbsp of Primadonna Extra Virgin Olive Oil
A splash of Rosso Vinegar
A little fresh mint
Kania Salt & Pepper
A pinch of hot Kania Chilli Powder
Heat up the olive oil in a large fryingpan then add the meatballs. Cook for 10 minutes over a medium heat. Meanwhile divide the houmous between 4 plates and top with the little gem lettuce and the torn peppers.
When the meatballs are evenly coloured, add the garlic, tomatoes and chilli powder. Season with salt and pepper. After 2 minutes or so the garlic will have coloured and the tomatoes will have started to pop,then splash over the rosso vinegar.
Divide everything between the 4 plates,along with a scattering of mint leaves and serve.
Top Tip: I like to be generous with the houmous but feel free to use less if you like.