Artichoke and Lentil Salad with Meatballs

Ingredients

1 pita bread
1/2 tsp smoked paprika
500 g frozen beef meatballs
2 tsp balsamic glaze
2 cups (300 g) frozen broad beans
400 g can lentils, rinsed, drained
400 g can artichoke hearts, drained
1/2 cup mint leaves
2 Tbs olive oil
1 lemon, zested, juiced
80 g feta, crumbled

Method

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 minutes or until golden brown and crisp. Set aside to cool. Break into pieces.

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

While the meatballs are cooking, cook the broad beans in a saucepan of boiling water for 2 minutes 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.

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

Credits: Coles

Photo Credits: Coles