MIXED GREENS WITH TOASTED COCONUT, CHILI, LIME ZEST & ASIAN MEATBALLS

I am always trying to find healthy, tasty meals to change up our weekly menus, I've tried to recreate this super fresh stir-fry that I had in Ottolenghi and I am quite pleased with the result. The taste is very similar to the original, minus the broad beans which I don't like but feel free to add some if you'd like to. The greens are quite filling on their own so if you're vegan or vegetarian you can still have the greens as a main.

Serves: 2 to 4                 Prep Time:10 mns             Cooking: 20 mns

Ingredients:

For the Greens:

  • 500 Grs Mange- tout 
  • 200 Grs of  Peas
  • 30 Grs of Desiccated coconut
  • 1 Teaspoon of Garlic Flakes (You can also use 1 clove of fresh garlic) 
  • Zest of 1 Lime
  • Half a red chili
  • 2 Tablespoons of Coconut Oil
  • Half a Teaspoon of Salt
  1. Toast the coconut in a pan until golden
  2. Peel all the zest off the lime and chop it very thinly
  3. Chop the chili as thin as possible
  4. Put the oil, chili & garlic in a hot wok
  5. Add the mange-tout, stir fry for 5 minutes 
  6. Add the peas and coconut and lime
  7. Cook for 5 extra minutes
  8. Once cooked,leave in the Wok until ready to serve

 

For the Meatballs:

  • 500 Grs of Chicken Minced ( Makes about 12 meatballs)
  • 2 Cloves of Garlic
  • Half a red chili chopped thinly
  • 1 Teaspoon of Salt
  • Half a teaspoon of Rainbow Pepper (Pink, White & Black Peppercorns)
  • Juice of 1 Lime
  1. In a bowl, mix all the ingredients together
  2. Let it sit while prepping the stir fry 
  3. Once the stir fry is done, shape 12 meatballs  
  4. Cook in a hot pan without oil until the outside is golden and crispy and the inside is cooked  (it takes about 2 mins on each side)