Chicken Meatballs with Apricot-Harissa Dressing

• Slice the onion into half-rings.
• Cut the bell pepper into strips.
• Slice the carrot into crescents.
• Heat a clean deep frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.

• Melt a small knob of butter in the same pan over medium-high heat. Fry the meatballs with the onion, the bell pepper and the carrot for 3 - 4 minutes.
• Lower the heat and cover with the lid. Fry for 5 - 7 minutes, or until the meatballs are done.
• Remove the meatballs from the pan and set aside.
• In the meantme, finely chop the fresh herbs.

• Remove the pan from the heat, then add the quinoa, the African-inspired spices and half of the fresh herbs.
• Season to taste with salt and pepper, then toss well to combine.
• Meanwhile, dice the tomato and transfer to a tall container.

• To the tomato, add the apricot chutney, the Hello Harissa* and the mayonnaise.
• Use an immersion blender torocess into a smooth dressing.
• Add some extra mayonnaise if you'd prefer the dressing to be thicker.
• Season to taste with salt and pepper. 

*Take care, this ingredient is spicy! Use as preferred.