Is it just me or does this warm weather change your appetite? Don’t get me wrong, I still enjoy the odd comfort meal – burgers, chilli, sausage and mash – but quite often, I don’t fancy anything too heavy.
Not too carby, or meaty. Something with plenty of veg so I feel like I’m nourishing myself, especially after a long day at work.
A couple of weeks ago I’d decided I was making turkey kofte style kebabs, yet when I got home, I’d completely changed my mind – the pitta just wasn’t what I wanted. So whipping up Alex’s kebab, I decided I’d do myself something different.
Throwing together some vegetables I had in the fridge, tossing them in oil and roasting them in herbs, I pulled together a roasted veg and turkey meatball salad. Absolutely delicious, I served it on a bed of lettuce, with a sprinkling of paprika spiced sweet potatoes and a soy drizzle.
The flavours, herbs and spices complimented each other well, with the crunchy iceberg lettuce adding a fresh edge. The turkey added the protein, which is definitely needed after a long day, but as turkey always is, it wasn’t too heavy.
I didn’t have any food envy of Alex’s kebab, not one bit, and I loved it so much that I made extra to take as packed lunch for work. This one’s definitely a keeper – the salad recipe, I already knew that about Alex haha.
I hope you enjoy it as much as I have. Let me know how you get on.
What’s your go to packed lunch at the moment?
Roasted Vegetable & Turkey Meatball Salad
A delicious light yet filling warm take on a salad, packed with herbs and spices.
- 1 aubergine
- 1 red onion large
- 1 yellow pepper
- 1 small punnet cherry tomatoes
- 1 tsp rosemary
- 1 tsp oregano
- 2 1/2 tbsp olive oil
- 1 sweet potato small
- 1 tsp paprika
- 300 grams turkey mince approx
- salt and pepper for seasoning
- 1 tsp chicken seasoning
- 1/2 iceberg lettuce shredded
Pre-heat the oven to 220 degrees celsius. Line two baking sheets with foil.
Thickly slice the aubergine, and cut the slices into quarters. Chop the red onion into large chunks, and slice the pepper. Toss the aubergine, onion, pepper and cherry tomatoes in 1 tbsp. oil, rosemary and oregano and spread over the lined baking sheet. Sprinkle in salt and pepper and place in the centre of the oven for 35-40 minutes.
Whilst the vegetables are roasting, chop the sweet potato into small chunks. Par boil for 5 minutes. Remove from the hob, drain, toss in 1/2 tbsp oil and paprika and spread over the second lined baking sheet. Place in the oven, above the vegetables, and cook for 25 minutes.
If you have a conventional oven, halfway through cooking switch the trays around to ensure even roasting.
Take the turkey mince and knead in the chicken seasoning. Break into roughly nine equal sized pieces and roll into balls.
Heat the remaining oil in the frying pan, add the turkey meatballs and fry until cooked, turning frequently.
Remove the roasted vegetables and sweet potato from the oven. Split the shredded lettuce between three dishes (or tupperware boxes if being prepared for a packed lunch), top each dish with a third of the roasted vegetables, sweet potato, and turkey meatballs.
Serve with a light drizzle of soy sauce or balsamic glaze (optional) - enjoy!