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Artichoke and lentil salad with meatballs
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Make a quick and delicious artichoke salad with lentils and meatballs!
Ingredients:
  • 1 pita bread or tortilla
  • 1.25 gm smoked paprika
  • 500g pkt frozen Beef Meatballs
  • 2 tsp balsamic glaze
  • 300g broad bean
  • 400g can lentils, rinsed, drained
  • 400g can artichoke hearts, drained
  • 125.00 ml mint leaves
  • 36.40 gm olive oil
  • 1 lemon, zested, juiced
  • 80g fetta, crumbled
Instructions:
  • Preheat your oven to 180°C. Lay your pita bread or tortilla on a baking tray, then spritz with olive oil and a sprinkle of paprika. Bake for about 5 minutes, rotating as needed, until beautifully golden and crispy. Let it cool, then break into pieces.
  • While the pan is heating up over medium heat, cook the meatballs, turning occasionally, for 8-10 minutes until they are fully cooked. Then, add the balsamic glaze and cook for an additional minute, tossing until caramelized.
  • While the meatballs are cooking, blanch the broad beans in boiling water for 2 minutes or until heated through. Shock them in cold water, drain well, peel, place in a bowl, and mix with lentils, artichoke, mint, oil, lemon zest, and lemon juice. Toss to combine.
  • Plate the salad, layer it with meatballs, and generously sprinkle with feta and crunchy bread pieces.

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