Balance July 2019 - 41

F E TA & C H IC KE N ME AT B AL L S
I N  L E M O N SPAGHE T T I
INGREDIENTS
* 2 chicken breasts, chopped
* 1 garlic clove, peeled and
crushed
* 15g basil leaves, chopped
* 20g chives
* 80g feta

* ½ slice wholemeal bread
* 4 tsps olive oil
* 200g spaghetti
* Juice of ¾ of a lemon
* 30g parmesan, grated
* ½ lemon cut in wedges
* Salt and pepper

METHOD
1 Add the chicken breasts, half
the garlic, three-quarters of the
basil, salt and pepper, chives,
feta and the bread into a
blender and mix into a rough
mince. Add a dash of oil if the
mixture is sticking
2 Roll the mixture into ping
pong ball-sized balls. Add
the oil to a heated frying pan,
and then cook through for 10
minutes to ensure they get an
even colour all over. Remove
and keep warm
3 Cook the spaghetti until it's al
dente. Drain (reserving a little of
the cooking water) and add to
the frying pan over a high heat
with a splash of oil, lemon juice,
the rest of the garlic and
chopped basil. Add a splash
of reserved pasta water to
loosen the sauce, then add
half the parmesan
4 Serve with the meatballs
and lemon wedges, and scatter
with the remaining parmesan

G RI D DL E D T UN A ST E AK N IÇOIS E SA LA D

PHOTOGRAPHY Al Richardson

INGREDIENTS
* 200g Charlotte potatoes
* 2 eggs
* Vegetable oil
* 2 x 120g tuna steaks
* 150g green beans
* 100g baby spinach
* 2 large tomatoes, chopped
* 100g black olives
* ½ a red pepper, deseeded and
thinly sliced
* 1 tbsp olive oil
* Zest and juice of ¼ of a lemon
* 1 tbsp balsamic glaze
* Salt & pepper
METHOD
1 Cut the potatoes in half and
cook in salted water for six
minutes. Remove and pat dry.
Add two eggs to the boiling
water and cook for six minutes.
Take out and place in iced water
2 Oil and season the tuna steaks
and potatoes. Add the tuna to a
hot griddle pan and cook for one
minute per side until it's rare in
the centre. Remove and let it rest
3 Add the green beans and
potatoes and griddle until they
take on char lines

4 Mix the spinach leaves,
chopped tomatoes, olives and
pepper with seasoned olive oil,
a squeeze of lemon juice and
a grating of zest. Add the eggs,

peeled and split in half, a
scattering of potatoes and the
beans, then top with slices of
tuna. Swirl the Balsamic glaze
over to finish, and serve

FOOD
7-DAY
BASKET

CHORIZO &
MUSHROOM
TOASTS WITH
SUNNY SIDE-UP
EGGS
INGREDIENTS
* 190g chorizo, thinly sliced
* 150g chestnut mushrooms
quartered
* 6 cherry tomatoes
* 2 tsps honey
* 10g chives, finely chopped
* 2 slices of thick sliced
sourdough
* 1 tsp olive oil
* 2 eggs
* 1 avocado, thinly sliced
* 15g basil leaves, torn
* 2 tsps balsamic glaze
* Salt & pepper
METHOD
1 Add the chorizo and
mushrooms to a hot frying
pan and cook for three
minutes until the chorizo's oil
has cooked the mushrooms.
Tip in the cherry tomatoes
and cook until soft, then pour
in a swirl of honey and half
the chives. Transfer to a plate
to keep warm
2 Lightly toast the sourdough
in the oil in the pan and add
the remaining chives to the
top of the bread
3 Crack the eggs into a pan
and cook until the whites are
firm, but the yokes are runny
4 Top the toast with the
chorizo, mushroom and
tomato mixture, sliced
avocado, basil and a
sunny side-up egg. Drizzle
with Balsamic glaze, season
and serve

41



Balance July 2019

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