Having lots of leftover broccoli in the fridge, I went searching for an interesting salad so I didn’t have to have to resort to boring steamed style again. Jamie Oliver, of course came to the rescue and I adapted the recipe a bit. I served the meatballs with brown rice but you could also do pasta instead if you wanted to. All up the meal took around 50 minutes from start to finish.
1 cup brown rice
2 cups water
Into the rice cooker – set to cook!
~ 500g pork mince
~ 2 spring onions, finely sliced
~ handful of coriander leaves, roughly chopped (include the stalks finely chopped as well)
~ 1/2 tsp paprika
~ 1/2 tsp ground ginger
~ 1/2 small chilli, chopped finely
~ few drops sesame oil
~ drizzle soy sauce
~ salt and pepper
~ 1/2 large red capsicum sliced
~ 1 tin diced tomatoes
Put the above ingredients (except tinned tomatoes and red capsicum) in a bowl and mix well.
Place balls of the mixture in a medium hot pan with a little olive oil.
Brown both sides of the meatballs (takes about 2 mins each side)
Sprinkle the capsicum over the top of the meat balls and pour over the tinned tomatoes
Reduce the heat to a low simmer for about 15 mins (until the sauce has reduced – make sure it doesn’t dry out completely)
~ 2 heads of broccoli, florets cut off and top half of the stalk finely sliced
~ 1-2 medium sized tomatoes, de seeded and flesh finely diced
~ slivered almonds, lightly toasted in a pan
~ 2 tbsp chopped chives
~ 2 tsp dijon mustard
~ 3 tbsp olive oil
~ 1/2 clove garlic, finely chopped
~ 2 tbsp white wine vinegar
~ salt and pepper
In a large pot, blanch the broccoli florets and stalk in boiling water for 1-2 mins only (any longer and they will go mushy)
Drain the broccoli in a colander and spread it all across a clean tea towel so they dry completely
Add the tomatoes and mix through
Mix through the dressing and sprinkle through the almonds
Serve the meatballs on brown rice, alongside the broccoli salad.