Thai Turkey Meatball Salad

GF + DF - serves 4

INGREDIENTS:

• 500g Turkey mince

• 1/2 tbsp grated ginger

• 2 spring onions, finely chopped

• 1/4 tsp sesame oil

• 1/2 tbsp coconut aminos

• Pinch of salt

• 1 egg, whisked

SALAD:

• 250g cherry tomatoes, halved

• 1 lebanese cucumber halved and diced

• 1 small carrot, peeled and cut into matchsticks

• 1/4 red onion, thinly sliced

• 2 cups chopped lettuce

• 1/4 cup toasted cashews

• Chilli and coriander to serve (optional)

• 1 serving of vermicelli noodles

• Coconut aminos to drizzle over

METHOD:

1. In a mixing bowl, add the mince and the rest of the meatball ingredients. Using your hands mix together. Roll into small-medium meatballs.

2. Heat a frypan to a medium heat. Add a drizzle of olive oil and cook the meatballs turning to brown each side. Once golden and cooked through remove from heat.

3. While these cook, prep the noodles as per packet instructions.

4. Assemble the rest of your salad.

5. Once the meatballs and noodles are done, add them to the bowl.

6. Drizzle over some coconut aminos, top with cashews, coriander and chilli.

- Keep meatball seperate to salad