Artichoke and lentil salad with meatballs

For a speedy dinner on a budget, whip up this artichoke and lentil salad. Topped with hearty meatballs, it’s a great feed for the whole family.

4

10m

Note: + Cooling time

15m

Ingredients

  • 1 pita bread or tortilla
  • 1/2 tsp smoked paprika
  • 500g pkt frozen Coles Beef Meatballs
  • 2 tsp balsamic glaze
  • 2 cups (300g) frozen broad beans
  • 400g can lentils, rinsed, drained
  • 400g can artichoke hearts, drained
  • 1/2 cup mint leaves
  • 2 tbs olive oil
  • 1 lemon, zested, juiced
  • 80g fetta, crumbled

Method

STEP 1

Preheat oven to 180°C. Place the pita bread or tortilla on a baking tray. Spray with olive oil spray. Sprinkle with paprika. Bake, turning occasionally, for 5 mins or until golden brown and crisp. Set aside to cool. Break into pieces.

STEP 2

Meanwhile, heat a frying pan over medium heat. Cook the meatballs, turning, for 8-10 mins or until cooked through. Add balsamic glaze. Cook, tossing, for 1 min or until caramelised.

STEP 3

While the meatballs are cooking, cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel and place in a bowl. Add the lentils, artichoke, mint, oil, lemon zest and lemon juice. Toss to combine.

STEP 4

Divide the salad among serving plates. Top with meatballs and sprinkle with fetta and bread pieces.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.