“meatballs” and salad

Meatballs in a salad (2 portions)

The "Meatballs":

• 🫘 1 cup tinned green lentils

• 🌰 ½ cup finely chopped walnuts

• 🌾 2 tbsp linseed (flaxseed)

• 🍞 ¼ cup breadcrumbs (gluten free works well)

• ✨ 2 tbsp nutritional yeast

• 🍅 1 tbsp tomato puree

• 🧄 1 tsp garlic powder

•🌿 ½ tsp of dried basil

• 🌿 ½ tsp of dried oregano

• 🌶️ 1 tsp smoked paprika

• 🧂 dash of pepper

• 🍳 1–2 tbsp olive oil for baking

The Fresh Salad:

🍅 2 cups cherry tomatoes, halved

🌿 1 handful torn fresh basil

🫒 1 tbsp olive oil

🌿 1 tsp balsamic vinegar

METHOD:

1. Mix & Mash: In a bowl or food processor, combine all "meatball" ingredients. Give them a slight mash with a fork to ensure they bind together.

2. Shape: Roll the mixture into small, bite-sized balls.

3. Cook: bake at 180°C (160°C fan or 350°F or gas mark 4) for 20–25 minutes.

4. Toss: Combine the tomatoes, basil, oil, and vinegar in a bowl.

5. Pack: Serve the meatballs over the salad. I find it’s best to pack them snug in a container so they don't roll around in your backpack!

🎒 NUTRITION (Per Portion):