Thai chicken meatballs with grilled vegetables, pasta and s

4 servings

Ingredients

Quantity Ingredient
1½ pounds Chicken mince
1 Red chilli pepper
½ teaspoon Ginger; chopped
2 Cloves garlic; finely chopped
½ bunch Coriander; chopped
Seasoning
1½ pounds Chicken mince
4 teaspoons Thai seven spice
½ bunch Coriander; chopped
1 Aubergine
2 mediums Courgettes
2 Yellow peppers
1 Beef tomato
Olive oil
12 Tagliatelle nests
Mixed lettuce of your choice
4 tablespoons Sesame oil
1 tablespoon Soy sauce
4 Tomatoes; chopped and skinned
Coriander; chopped

Directions

MEATBALLS1

MEATBALLS 2 - QUICK METHOD

GRILLED VEGETABLES

SESAME SALSA

Mix all the meatball ingredients together and form into little balls. Brush with oil and cook in the oven or under the grill. Heat to a core temperature of 80C.

Chop the vegetables into neat shapes, coat with olive oil and grill. Boil the tagliatelle and drain. Toss in the olive oil.

To serve, arrange the grilled vegetables around the plate. Put the tagliatelle in the centre, topped with mixed lettuce. Put the meatballs on top of the lettuce.

Drizzle all over with the sesame salsa and sprinkle with more coriander.

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