Ingredients

The following ingredients have 2 Servings
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Instruction

  • <p>Preheat the oven to 220C / gas mark 7 and boil a kettle.</p> <p>Finely chop the garlic. Finely slice the cavolo nero.</p> <p>Rinse the brown rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 20 mins, then add the cavolo nero and simmer for a further 5 mins. Then drain.</p> <p>Meanwhile, make the lentil &#039;meatballs&#039;. Drain the lentils and add to a bowl with the dried basil, garlic and half of the sundried tomato paste. Mash with a potato masher, then stir in half of the ground almonds and season with sea salt and black pepper. Roll into 10 small balls and sprinkle over the remaining ground almonds.</p> <p>Place the lentil meatballs on a baking sheet on a baking tray and place in the oven for 10 mins.</p> <p>Meanwhile, halve the cherry tomatoes. In a frying pan on a medium heat, add 1 tbsp oil and fry the cherry tomatoes for 2 mins, then add the passata, chilli flakes and remaining sundried tomato paste and simmer for 5 mins until the sauce has thickened.</p> <p>Serve the cavolo nero brown rice on two warm plates, make a well in the centre and spoon in the tomato sauce, then top with the lentil &#039;meatballs&#039;.</p> <p>Macros: 533 calories • 64g carbs • 21g fat • 20g protein</p> <p>Allergens: Nuts</p>