
CAPRESE KINDA SALAD
(Serves 4)
INGREDIENTS
Meatballs:
50 ml breadcrumbs
50 ml water
500 g lean beef mince
100 ml finely chopped onion
50 ml chopped fresh parsley
1 egg
15 ml barbecue spice
5 ml salt
freshly ground black pepper to taste
30 ml Worcestershire sauce
60 ml cake flour
20 ml olive oil
Dressing:
30 ml lemon juice
30 ml olive oil
30 ml basil pesto
To assemble:
2 balls fior di latte, torn into chunks
Vine tomatoes
2 avocadoes, peeled, stoned and cut into chunks
2 nectarines, stoned and cut into thin wedges
Romaine lettuce, wild rocket, basil leaves
Salt and ground black pepper
METHOD
- To make the meatballs: Mix together the breadcrumbs and the water and leave to soak for 5 minutes.
- Mix together the mince, chopped onion, parsley, egg, spices, Worcestershire sauce and the soaked, drained breadcrumbs. Mix very well.
- Shape the mixture into about small meatballs, each weighing about 35 g.
- Roll each meatball in the flour, then dust off any excess flour.
- Heat 20 ml of the olive oil in a non-stick frying pan on medium heat and fry the meatballs on all sides until brown and cooked. Cool
- Mix together the dressing ingredients and keep aside
- Assemble the salad (4 individual plates or 1 large platter), Drizzle the dressing over the salad and season. Eat with crusty bread for a fabulous light meal.
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