Wild Rice Meatball Salad

 

oriental-meatball-salad

Ingredients: Use organic where possible. Meatballs – 600gm free range pork mince, 3 cloves of fresh crushed garlic, one finely chopped shallot, quarter cup of ground linseeds (if you can grind whole seeds yourself then great, the fresher the better!), 2 tbsp. soy sauce or tamari.

Salad – 1 cup of baby beetroot greens, half a cup of finely chopped carrot-top greens, 1 small very finely sliced carrot, half a cup of young sweet peas (pod and all if they’re young and tender enough), 1 cup of finely sliced red cabbage blanched in boiling water for 2 mins and straight into icy water, 1 cucumber sliced into thing ribbons, 1 cup of cooked and cooled wild rice.

Dressing – 1 tbsp fish sauce, 1 tbsp rice vinegar, 1 tbsp soy sauce or tamari1 tsp grated fresh ginger, 1 crushed fresh garlic clove, 1 finely chopped fresh chilli, 1 tbsp raw honey.

Steps: For the meatballs, mush all the ingredients together in a bowl with your hands until well combined. Form into meatballs, place onto a lined baking tray, bake for half an hour.

For the salad, toss all ingredients together in a large salad bowl. Toss in the meatballs and drizzle over the dressing. Done!

*You can use any salad greens you have – this is just what I had in my garden at the time! Go ahead and experiment. Make it your own!

By Jasmine at Franklee Healthy

*Looking for a recipe for something different? Comment below and I will develop the recipe in my kitchen!*

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