This recipe has loads of flavour and contrast with the sweetness of the cranberries balanced by the tart yoghurt. Seeds make a great addition to any meal as they bring crunch as well as being good sources of minerals and fibre.
1 cup mixed rice and grains (see tips)
2 tablespoons dried cranberries
1 teaspoon olive oil
1 lemon, cut in half
500g turkey meatballs
1 small cucumber, sliced
¼ cup fresh mint
1 cup baby spinach leaves
2 tablespoons pepita seeds
2 tablespoons yoghurt
- Cover rice with water and bring to the boil, cook according to packet directions. When cooked remove from heat, drain and add cranberries, cover pot and set aside.
- Heat a large pan with a drizzle of oil over medium heat, add meatballs and brown on all sides for 3 minutes, ensuring they are cooked through before removing from heat.
- Stir cranberries through rice. Squeeze in the juice of half the lemon, a drizzle of olive oil and season well with salt and pepper, mix through.
- Divide rice between plates and scatter over cucumber, mint, spinach and seeds. Top with meatballs and drizzle with yoghurt and serve with remaining lemon.
- Choose a ready-made mix of rice varieties and quinoa for a nutty flavour and extra fibre
- Rehydrating the cranberries with the rice will make them sweet and juicy.
- Couscous can be used in place of rice or grains
- Almonds, pistachios or sunflower seeds can be used in place of pepita
- Chicken meatballs can be used in place of turkey
- Substitute grilled haloumi for meatballs for a vegetarian alternative