Baked meatballs with spring salad
Extra Lean Pork Mince (5% fat), raw
25 g, wholegrain
Egg, whole, raw
1 medium, raw
100 g, grated
½ large, grated
600 g, rimmed and chopped
Peas, fresh or frozen
60 g, frozen
2 medium, peeled into ribbons
100 g, young leaf
Lemon Juice, Fresh
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mince, breadcrumbs, egg, carrot and onion in a bowl. Season and use your hands to mix everything together. Roll level tablespoonfuls of the mixture to make 20 small balls. Put the meatballs on a baking sheet and bake for 20 minutes until golden.
- Meanwhile, to make the salad, cook the asparagus and peas in a pan of boiling water for 1-2 minutes. Drain and refresh in a bowl of iced water. Drain again and pat dry with kitchen paper.
- Put the asparagus, peas, courgette and spinach in a bowl and season. Whisk together the oil, vinegar and lemon juice in a small bowl then drizzle over the salad and toss to combine.
- Serve the salad topped with the meatballs and Parmesan shavings.