For the meatballs
2 tsp coriander powder
4 large cloves garlic
1/4 tsp salt
1 lb chicken mince
½ tsp cumin (crushed)
chilli powder, to taste
1 egg (beaten)
1-2 tbsp oil
2-3 tbsp chopped coriander leaves
1 tsp chili flaked
1 onion (chopped)
For the salad
1 cup mixed salad leaves
2 tbsp finely chopped mint leaves
2 tbsp finely chopped chives
2 tbsp finely chopped parsley
1 tsp white vinegar
3 tbsp olive oil
1 tbsp walnut (pieces)
1tsp cranberry (dried)
Chop the garlic with the salt until it forms a paste.
Place the chicken mince into a bowl and mix well.
Add the ground spices, chili powder, onion and garlic then mix really well with your hands and add the beaten egg.
Wet your hands, take pieces of the mixture and form into meatballs.You should have about 12 meatballs.
Lightly oil a clean work surface with a little of the oil making circle meatballs. Roll gently and make sure there are no holes.
Heat a frying pan until hot, add the remaining oil and fry the meatballs for 10 minutes over medium high heat, turning regularly. Then place meatballs on grill and gently press it for 1-2 mins.
Place the meatballs into a serving dish and keep warm.
Then put tomato piece, lemon and choice of your veggies for your salad.
For the salad, toss together the leaves and herbs in a large bowl. Whisk the vinegar and olive oil together and season with salt and black pepper, then toss together with the salad leaves.
To serve, arrange the meatballs around the edge of a platter then place the salad in the centre. Put some meatballs on top of salad and grilled tomatoes and veggies and garnish with the chopped coriander, nuts and cranberries. Enjoy!!!