Courgette & anchovy salad
A light green side salad pepped up with lemon zest and salty anchovies- great served with meat and fish dishes alike
Turkey meatball caesar salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g pack lean minced turkeysee tip, below
- 1 onionfinely chopped
- small pack chivessnipped
- 125ml buttermilk
- 1 garlic clovecrushed
- 4 tbsp grated pecorinoor Parmesan, plus extra to serve (optional)
- 2 shakes Tabasco sauce
- 1 tbsp Worcestershire sauce
- 1 small ciabattaroll, chopped or torn into chunks
- squeeze lemon juice
- 2 Cos lettuces
Nutrition: per serving
- kcal330low
- fat8glow
- saturates4g
- carbs20g
- sugars9g
- fibre5g
- protein43g
- salt1.1g
Method
step 1
Heat oven to 220C/200C fan/gas 6. In a bowl, mix the mince, onion, half the chives, 1 tbsp of the buttermilk, the garlic, 2 tbsp of the Parmesan, half the Tabasco and half the Worcestershire sauce with some seasoning. Shape into about 20 small meatballs (lightly oiled hands will make this easier).
step 2
Arrange the turkey balls in a single layer in a roasting tin and cook for 10 mins. Remove, turn the turkey balls and arrange the bread chunks in between. Cook for a further 10 mins.
step 3
Meanwhile, tip the rest of the buttermilk into a bowl with the remaining Parmesan, Tabasco, Worcestershire sauce and the lemon juice. Season and mix. Put the lettuce on top, toss together just before serving and divide between plates. Top with some meatballs and baked croutons, then sprinkle with chives. Serve with extra Parmesan, if you like.
