Chicken meatballs and harissa salad bowl
Ingredients
-
50g of Emmental Ermitage
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300g of egg whites chicken
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1 white of egg
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1 slice of soft bread
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1 teaspoon of harissa
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1 clove of garlic
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3 tablespoons of breadcrumbs
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2 tablespoons of milk
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50g of beans
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2 carrots
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1 zucchini
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1 lemon
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A fillet of olive oil
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Salt
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Pepper
Preparation
Chicken meatballs:
- Cut the bread into pieces (removing the crusts) and moisten with the milk.
- Cut the chicken into pieces.
- Chop the peeled garlic.
- Whisk the egg white to a frothy (but not stiff) mixture.
- Add the chicken, garlic, harissa, egg white, breadcrumbs, drained breadcrumbs and salt in a food processor. Chop finely.
- Cover a baking tray with baking paper.
- Scoop the mixture with a large spoon to form into balls. Wet your hands to help with the shaping.
- Preheat the oven to 180°C (gas mark 6) and bake for 15 minutes.
Meanwhile, prepare the salad:
- Bring a pan of salted water to the boil. Dip the beans and cook for 10 minutes.
- Drain and remove the skin.
- Grate the carrots.
- Cut the courgette into tagliatelle using a vegetable peeler.
- Cut the Emmental Portion into tagliatelle using the peeler too.
- Arrange the hot meatballs, vegetables and cheese into bowls or soup plates.
- Season with a dash of olive oil, a little lemon juice, salt and pepper.
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