Redefine mince balls with tabbouleh and fresh vegetables
Ingredients
For the Redefine mince balls:
1
Pack(s)
Redefine 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
1. Prepare the Redefine 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 Redefine 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.
6. Redefine Meat wishes you bon appétit!
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