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.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + Cooling time
+ Cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
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.
