Name: Greek salad with Chicken meatballs and flatbread croutons with kalamata olives and dill
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 6 piece Chicken meatballs with Mediterranean herbs; 1 piece Courgette; 1 piece Persian cucumber; 1 piece Garlic; 200 g Shredded red cabbage; 1 piece Wholewheat Lebanese flatbread; 1 sachet(s) BBQ spice rub; 150 g Organic Greek yogurt; 30 g Kalamata olives; 10 g Fresh dill; 2 tablespoon Olive oil; 2 tablespoon Extra virgin olive oil; 1 teaspoon Honey [or plant-based alternative]; 1 tablespoon White wine vinegar; to taste Salt and pepper

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Recipes

Greek salad with Chicken meatballs and flatbread croutons

with kalamata olives and dill

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This recipe provides 285 grams of vegetables per portion.

Tags:

-30% carbs

•Extra Veggies

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

3 piece

Chicken meatballs with Mediterranean herbs

½ piece

Courgette

½ piece

Persian cucumber

½ piece

Garlic

100 g

Shredded red cabbage

½ piece

Wholewheat Lebanese flatbread

(Contains: Tarwe)

½ sachet(s)

BBQ spice rub

75 g

Organic Greek yogurt

(Contains: Melk (inclusief lactose))

15 g

Kalamata olives

5 g

Fresh dill

(May be present: Selderij)

Not included in your delivery

1 tablespoon

Olive oil

1 tablespoon

Extra virgin olive oil

½ teaspoon

Honey [or plant-based alternative]

½ tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2095 kJ

Calories501 kcal

Fat36.1 g

Saturated Fat8.9 g

Carbohydrate28.6 g

Sugar12.5 g

Dietary Fiber7.2 g

Protein10.5 g

Salt1 g

Potassium220 mg

Calcium123 mg

Iron0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

•Bowl

•Salad Bowl

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 200°C.
Cut the courgette in crescents.
Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the chicken meatballs on one side of the pan and the courgette on the other side for 7 - 9 minutes.
Season the courgette with salt and pepper to taste.

Grate the cucumber. Squeeze out the water and transfer it to a bowl.
Crush or mince the garlic into the bowl with the cucumber.
Mix the extra virgin olive oil with honey, vinegar, salt, and pepper in a salad bowl.
Add the shredded red cabbage to the salad bowl. Season with salt and pepper.

Transfer the flatbread to a parchment-lined baking sheet. Drizzle lightly with olive oil and the BBQ rub. Bake for 2 - 3 minutes in the oven.
Add the yoghurt to the cucumber and mix well. Season with salt and pepper.
Roughly chop the olives. Roughly chop the dill.
Tear up the flatbread.

Serve the salad on a deep plate. Serve with the chicken meatballs and courgette.
Serve the tzatziki next to the meatballs.
Top the salad with the olives.
Scatter over the dill and serve the flatbread croutons on the side.