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£9/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the quinoa according to pack instructions, then tip into a large mixing bowl. Meanwhile, steam the beans over salted simmering water for 4 minutes until just tender. Tip into a colander, refresh briefly under cold water and drain well. Add to the quinoa with the sliced radishes, lemon zest and juice, ½ the dill, ½ the smoked almonds and ½ the pomegranate seeds.
Put the oil in a large frying pan set over a high heat. Add the meatballs; brown on all sides for 2 minutes. Reduce the heat to medium and cook for a further 7 minutes, turning frequently. Scatter with the zaatar and drizzle with the pomegranate molasses. Cook for 1 minute more, or until the meatballs are cooked through with no pink meat, shaking the pan to glaze the meatballs.
Divide the houmous and quinoa mixture between 2 plates. Add the meatballs and scatter with the remaining dill, chopped smoked almonds and pomegranate seeds.
Typical values per serving when made using specific products in recipe
Energy | 3,246kJ/ 775kcals |
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Fat | 31g |
Saturated Fat | 6g |
Carbohydrates | 70g |
Sugars | 15g |
Fibre | 16g |
Protein | 46g |
Salt | 1.6g |
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