Homemade meatballs made with turkey mince creating a balanced salad recipe that's perfect for any time of the year!
Ingredients
1 tbsp olive oil
400g Steggles Turkey Rissoles
200g tomato medley, halved
1 Lebanese cucumber, halved, roughly chopped
1 red capsicum, cut into 2cm pieces
1 butter lettuce leaves torn
100g Greek feta, crumbled
1/4 cup mint leaves
1/4 cup coriander leaves
Juice and zest of 1 lemon
2 tbsp tahini
1 tsp honey
2 tbsp Greek yoghurt
Wholemeal pita pockets, to serve
Method
Divide each rissole in half and roll into a ball to form 12 meatballs
Heat oil over medium-high heat in a large non-stick frying pan. Cook turkey meatballs for 4 to 5 minutes each side, or until browned and cooked through. Set aside
Meanwhile, in a large bowl combine tomatoes, cucumber, capsicum, lettuce, feta, herbs and season with sea salt and pepper
In a screw top jar, combine lemon juice and zest, tahini, honey, yoghurt and 1 tbsp water. Season and shake well to combine
Serve salad topped with turkey meatballs, drizzled with dressing and with pita pockets
