Pair subtly spiced sumac turkey meatballs with sweet-and-sour slaw for a vibrant dinner. This recipe takes just 25 minutes to make and is budget-friendly, too
Prep:15 mins
Serves 2
300g turkey mince1 tsp sumac1 tsp ground cumin1 garlic clove, crushed1 lemon, zested and juiced1 tbsp olive oil¼ white cabbage, finely slicedsmall bunch of mint, leaves picked and chopped½ red onion, finely sliced½ cucumber, deseeded and chopped3 tbsp pomegranate seeds2 large pittas, toasted (gluten-free, if needed)dairy-free natural yogurt, to serve
STEP 1Tip the mince, sumac, cumin, garlic and lemon zest into a bowl, season and combine using your hands. Form into 10 small balls, about 30g each. Heat the oil in a pan over a medium heat and fry the balls for 8-10 mins, shaking the pan now and then until browned and cooked.STEP 2Combine the cabbage, mint, onion, cucumber and pomegranate seeds with the lemon juice. Season. Stuff the slaw and meatballs into the pittas and serve with the yogurt.
