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
ΒΌ cup fresh mint
1 cup baby spinach leaves
2 tablespoons pepita seeds
2 tablespoons yoghurt


  1. 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.
  2. 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.
  3. 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.
  4. Divide rice between plates and scatter over cucumber, mint, spinach and seeds. Top with meatballs and drizzle with yoghurt and serve with remaining lemon.

Serves 4


  • 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

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