Per serving: 504 calories,
18g fat (4g saturated fat), 33g protein, 14g fibre, 46g carbs (6g sugar), 0.3g salt
For the turkey koftas:
150g turkey mince 6 dried apricots, chopped Vs onion, finely diced 2 sprigs oregano, picked and finely chopped 40g quinoa flakes Sea salt
Olive oil, for frying
For the grapefruit salad:
2 blood oranges 2 large fennel bulbs 4 large handfuls of watercress 2 handfuls of peas or mange tout
A handful of Brazil nuts A drizzle of olive oil
Line a baking tray with baking paper. Place all the ingredients for the koftas in a medium-sized bowl and mix thoroughly. Roll tablespoons of the mixture into small meatballs in your hands. Place on the lined tray and chill for an hour.
When the meatballs have almost finished chilling, make the grapefruit salad. Peel and slice one of the blood oranges into circles, reserving a slice or two for the dressing. Peel and chop the other orange and tip the pieces into a large serving bowl with all the other ingredients. Squeeze the juice of the reserved orange slices over the salad.
Heat a little olive oil in a frying pan and fry the meatballs until cooked through and golden brown all over.
Drizzle the salad with olive oil, sprinkle with sea salt, toss and serve alongside the hot meatballs.
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