Chicken meatball with parsnip purée, green lentils and marinated pepper pieces

Name: Chicken meatball with parsnip purée, green lentils and marinated pepper pieces
Ingredients: 0.12 units.items Tray of rocket cress; 70 g Green lentils; 1 units.items Chicken meatball lentils harissa; 50 g Parsnip purée; 30 g Peperoni marinati; 50 g Harissa remoulade

Chicken meatball with parsnip purée, green lentils and marinated pieces of pepper.

This recipe uses our Chef’s Creation products, allowing you to serve the most delicious dishes in no time. Read all about Chef’s Creation here.

Ingredients

0.12units.itemsTray of rocket cress

70gGreen lentils

1units.itemsChicken meatball lentils harissa

50gParsnip purée

30gPeperoni marinati

50gHarissa remoulade

Preparation

Heat the chicken meatball on a baking tray for 8 minutes at 180°C.
Gently heat the desired amount of parsnip puree in a small pan.
Cook the green lentils according to the instructions on the package and mix with the marinated bell pepper pieces.
Arrange all ingredients on the plate and garnish with harissa remoulade and rocket cress.