Greek ‘Meatball’ Salad

Name: Greek ‘Meatball’ Salad
Yield: 4
Cuisine: Oats

Our meatless meatballs may be meat-free, but they’re certainly not free from flavour. Add some a little sprinkle of feta and a spoonful of tzatziki and it’s almost like you’re on holiday in Greece!

Cooking Time 1 hour

Skill Level Medium

Serves 4

Ingredients

1 tbsp olive oil

1 red onion, diced

2 garlic cloves, minced

1 tbsp dried mixed herbs

400g Meatless Mince

50g Mornflake Jumbo Oats

75g feta cheese (dairy-free, or regular)

Salad

2 servings of couscous, cooked

½ red onion, thinly sliced

1 handful of cherry tomatoes, quartered

1 handful of olives, sliced

Tzatziki sauce

Fresh parsley

Shop the ingredients

Whole Jumbo Oats

4 x 3kg pack

Other pack sizes are available

Add to cart £18.00

Method

Heat the olive oil in a frying pan, then sauté the red onion. Once softened, add in the garlic and mixed herbs. Cook for a minute, then add in the meatless mince.

Stir in the oats, and crumble in the feta cheese before bringing together with your hands.

Shape into 18 small balls and place onto a lined tray.

Heat 3-4 tbsp olive oil in a large pan, and fry the meatballs in several batches, until nicely browned on all sides. Once cooked, set to one side and pat off any excess oil with a paper towel.

In a large bowl, toss together the couscous, red onion, cherry tomatoes and olives. Serve with warm meatballs and a drizzle of tzatziki sauce and fresh parsley.

Store leftover meatballs in the fridge for up to a week.

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