Ingredients
- 24 angus beef meatballs, lightly seasoned
- 500 g of microwave wholegrain rice
- 25 g of mature cheddar, grated
- 3 tbsp of olive oil, 2tbsp for the meatballs and 1tbsp for the salad bowls
- 75 g of black olives, sliced (for the salad bowls)
- 125 g of mixed leaf salad, (for the salad bowls)
- 3 tbsp of mayonnaise, (for the sauce)
- 1 tbsp of sundried tomato paste, (for the sauce)
- 4 pitta bread
- 270 g of cherry vine tomatoes, halved (for the salad bowls)
- 0.5 cucumber, halved lengthways and finely sliced into half-moons (for the salad bowls)
Method
Step 1
Start by preparing your salad bowls: In one serving bowl, toss together the tomatoes, cucumber, mint and 1tbsp of olive oil (season a little too). Empty the olives into a separate bowl, and the salad leaves into another.Step 2
For the sauce, take a small bowl and mix the mayonnaise and sundried tomato paste. Pop all the bowls on the table ready.Step 3
In a large non-stick frying pan, heat 2tbsp of oil and add the meatballs. Cook on a medium heat, stirring often, for 8-10 mins until cooked and golden.Step 4
While the meatballs are cooking, heat the packs of rice in the microwave for 2 mins and empty into another bowl.Step 5
Toast the pitta breads for 1 min and remove onto a warm plate.Step 6
When the meatballs are ready, remove and place on kitchen roll to drain before transferring to a warm plate. Sprinkle the cheese over while they’re still hot, so it gently melts.Step 7
Bring everything to the table, and let the gang dig in and fill their pittas.