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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