Mince balls with tabbouleh and fresh vegetables

Name: Mince balls with tabbouleh and fresh vegetables
Total time: 25 min
Yield: 2 portions
Ingredients: Mince (250g); onion, finely chopped; white bread; fresh parsley, chopped; fresh coriander, chopped; ras el hanout (or other spice mix); salt; fine bulgur; parsley leaves, chopped; mint leaves, chopped; spring onions, green part only, chopped; olive oil, to taste; lemon juice, to taste; salt and pepper to taste; cooked beetroots, diced; red cherry tomatoes, halved; yellow cherry tomatoes, halved; cucumbers, sliced diagonally; black olives; olive oil; mustard; date syrup; lemon juice; salt and black pepper, to taste

25 min
easy

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Ingredients

For the mince balls:

1 Pack(s) Mince (250g)

1 pc onion, finely chopped

2 Slice(s) white bread

0.5 Bunch(es) fresh parsley, chopped

0.5 Bunch(es) fresh coriander, chopped

1 ts ras el hanout (or other spice mix)

0.5 ts salt

For the tabbouleh:

100 g fine bulgur

0.5 Bunch(es) parsley leaves, chopped

10 g mint leaves, chopped

4 pc spring onions, green part only, chopped

Some olive oil, to taste

Some lemon juice, to taste

Some salt and pepper to taste

For the poke bowl:

2 pc cooked beetroots, diced

10 pc red cherry tomatoes, halved

10 pc yellow cherry tomatoes, halved

2 pc cucumbers, sliced diagonally

45 g black olives

For the dressing:

100 g olive oil

1 tb mustard

1 tb date syrup

1 tb lemon juice

Some salt and black pepper, to taste

Preparation

Total time: 25 min

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1. Prepare the meat balls: Preheat the oven to 200°C.

2. In a large bowl, combine the onions, parsley, coriander, ras el hanout and salt. Moisten the white bread with water to soften it. Tear the soft bread into small pieces and add to the bowl. Add the Mince to the bowl and mix well.

3. Line a baking tray with baking paper. Using wet hands, form balls about the size of a table tennis ball and place them on the baking tray. Bake in the preheated oven for 10-15 minutes until browned.

4. Prepare the tabbouleh: Place the bulgur in a small bowl and cover with boiling water. Leave to soak for about 20 minutes. Strain the bulgur through a fine sieve, squeeze out any excess water and return to the bowl. Add the chopped parsley, mint and spring onions. Season to taste with lemon juice, olive oil, salt and pepper. Set aside.

5. Assemble the poke bowl: In a small bowl, vigorously mix all the dressing ingredients. Set aside. Arrange the mint balls, tabbouleh, olives and vegetable cubes in two bowls. Drizzle with dressing and serve.