Middle Eastern Inspired Veggie Balls with Lambs Lettuce

Method

1. To make the couscous salad, add the couscous to a bowl with the ground turmeric and cover with 170ml of boiling water. Let it sit for 5 minutes then fluff it up using a fork.
2. Add the juice of a lemon, parsley, mint, pomegranate seeds, salt and pepper to the mix.
3. Add the mix to your base of Fresh & Naked Lambs Lettuce and mix well.
4. To make the ‘meatballs’, add the chopped onion, garlic and mushrooms to a pan with 1tbsp of olive oil, and cook on a medium heat for 10 minutes.
5. Add in the cumin and coriander to your ‘meatball’ mix and cook for a further couples of minutes.
6. In a bowl, mix together your cooked rice, porridge oats, ground cashews, nutritional yeast, tahini, soy sauce, sriracha (or chilli sauce), cumin, coriander, salt and pepper to your ‘meatball’ mix.
7. Bind the mixture together into a ball shape. If the mixture feels too dry or crumbly, add a small amount of soy sauce or water to help the ‘meatballs’ form into a ball.
8. Pour breadcrumbs into a shallow dish and roll your ‘meatballs’ in it, ensuring they are coated evenly.
9. Place the coated ‘meatballs’ on to a prepared baking sheet and cook at 180 degrees for 20 – 25 minutes until the ‘meatballs’ start to crisp.
10. While your ‘meatballs’ are cooking, make the tomato sauce. Add crushed garlic to your pan and sauté for 1-2 minutes until fragrant. Stir in the harissa paste and cook for another minute, before adding your tomato passata and add some salt and pepper to taste.
11. Simmer your sauce on a low heat for 10-15 minutes, stirring occasionally, allowing the flavours to meld and the sauce to slightly thicken.
12. Once your ‘meatballs’ are cooked, coat them in your tomato sauce, place on your bed of couscous salad and enjoy!

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