Chicken Meatballs over Carrot-Lentil Purée
with Romano pepper, olives & lemon-herb sauce- Gluten
- May contain traces of allergens
- Sesamzaad
- Noten
- Macadamianoten
- Amandelnoten
- Paranoten
- Pinda's
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
Toasting sunflower seeds brings out their rich, nutty flavour and adds a satisfying crunch to this dish.
Ingredients
3 piece
Chicken meatballs with Mediterranean herbs
1 piece
Carrot
35 g
Red split lentils
(Contains: Gluten, May contain traces of allergens)
½ piece
Onion
½ piece
Bell pepper
½ piece
Green Romano pepper
5 g
Dill, mint & flat leaf parsley
⅓ piece
Lemon
15 g
Kalamata olives
10 g
Sunflower seeds
(Contains: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten, May contain traces of allergens)
½ sachet(s)
Dried oregano
Not included in your delivery
125 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 tablespoon
Extra virgin olive oil
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Dice the carrot and slice the onion into half rings.
- Heat a drizzle of olive oil in a deep frying pan over medium heat.
- Fry the carrot and onion for 3 - 4 minutes, seasoning to taste with salt and pepper.
- Add the lentils and the stock, then cover with the lid and bring to a boil.
- Allow to stew for 15 - 20 minutes over low heat, or until the carrots are done.
- Add the oregano, then use an immersion blender to process until smooth.
- Season to taste with salt and pepper, then keep warm over a low heat until serving, covered.
- In the meantime, slice the bell pepper and Romano pepper into strips.
- Heat a large clean frying pan over high heat and toast the sunflower seeds until golden-brown.
- Transfer to a small bowl and add a pinch of salt, then toss well to combine and set aside.
- Melt a knob of butter in the same pan over high heat.
- Fry the meatballs with all of the peppers for 3 - 4 minutes, or until the meatballs are evenly browned. Season to taste with salt and pepper.
- Lower the heat and cover with the lid, then fry for a further 6 - 7 minutes or until done.
- Add the honey and fry for another minute.
- Finely chop the fresh herbs and halve the olives.
- Zest the lemon and cut it into 6 wedges.
- In a small bowl, combine the fresh herbs with the extra virgin olive oil and the juice of 1 lemon wedge per person.
- Add some lemon zest as preferred and season to taste with salt and pepper.
- Serve the carrot-lentil purée on plates with everything else alongside.
- Drizzle with the herb dressing, then garnish with the sunflower seeds and the olives.
- Serve the remaining lemon wedges alongside.
