Middle Eastern Inspired Veggie Balls with Lambs Lettuce

Ingredients

• 4 oz Chestnut Mushrooms
• 1 Onion
• 5 cloves Garlic
• 3 oz Porridge Oats
• 7 oz Cooked Brown Rice
• 2 oz Cashews
• 2 tbsp Nutritional Yeast
• 1 tbsp Tahini
• 3 tbsp Soy Sauce
• 3 tbsp Olive Oil
• 1 tbsp Sriracha
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 3 oz Breadcrumbs
• 0 Salt
• 0 Black Pepper
• 1 cup Tomato Passata
• 2 tbsp Harissa Paste
• 4 oz Couscous
• 1 bag Fresh & Naked Lamb Lettuce
• 1 Lemon
• ½ cup Fresh Parsley
• 2 tbsp Fresh Mint
• 1 handful Pomegranate Seeds
• ½ tsp Turmeric

1. 1To make the couscous salad, add the couscous to a bowl with the ground turmeric and cover with 3/4 cup of boiling water. Let it sit for 5 minutes then fluff it up using a fork.
2. 2Add the juice of a lemon, parsley, mint, pomegranate seeds, salt and pepper to the couscous and mix well.
3. 3Add the couscous mixture to a base of Fresh & Naked Lambs Lettuce and toss to combine. Set aside.
4. 4Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. 5To make the 'meatballs', heat 1 tbsp olive oil in a pan over medium heat. Add the chopped onion, 3 cloves of the crushed garlic, and the chopped mushrooms. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and any liquid released by the mushrooms has evaporated.
6. 6Stir in the cumin and coriander and cook for a further 1-2 minutes until fragrant. Transfer the mixture to a clean bowl and press with the back of a spoon or paper towel to remove any excess moisture, then let cool slightly.
7. 7To the cooled mushroom mixture, add the cooked rice, porridge oats, ground cashews, nutritional yeast, tahini, soy sauce, sriracha, and salt and pepper to taste. Mix thoroughly until well combined.
8. 8Shape the mixture into balls (about 8-10). If the mixture feels too dry or crumbly, add a small splash of soy sauce or water to help it bind; if too wet, add a little extra oats.
9. 9Pour the breadcrumbs into a shallow dish and roll each 'meatball' in it, ensuring an even coating.
10. 10Place the coated 'meatballs' onto the prepared baking sheet and bake at 400°F (200°C) for 20-25 minutes, turning halfway, until golden and crisp.
11. 11While the 'meatballs' bake, make the tomato sauce: heat the remaining 2 tbsp olive oil in a small pan and sauté the remaining 2 cloves of crushed garlic for 1-2 minutes until fragrant.
12. 12Stir in the harissa paste and cook for another minute, then add the tomato passata and season with salt and pepper to taste.
13. 13Simmer the sauce on low heat for 10-12 minutes, stirring occasionally, until slightly thickened.
14. 14Once the 'meatballs' are cooked, coat them in the tomato sauce, then serve on the bed of couscous salad. Enjoy!