Back to School Recipes with our Co-Founder Emma

When it comes to school and work lunches it has to be fast, simple and generally healthy. I love this recipe as it feeds/pleases the whole family from my tradesman husband, to the kids at school and my baby. These chicken and kale meatballs have three ingredients that pack a tasty punch. For my girls I either put them in a wrap, or on some quinoa, or just as is with some hummus to dip. For me and my husband, I serve them on a simple chopped salad with extra dukkah (see recipe below) on top, and a good drizzle of olive oil and lemon. You can also eat them for dinner in a bolognese sauce with pasta…

Chicken & Kale Meatballs

Makes 20 balls

Ingredients:

500g chicken mince

1/2 cup of fresh or frozen kale, chopped finely (baby spinach works too)

3 tbsp of dukkah (see recipe below or store brought is fine)

Salt and pepper to taste

Method:

Chop kale in the Thermomix or blender so it’s nice and fine. Mix all ingredients together until combined. Using a tablespoon, scoop mixture into balls and roll them in your hands to make balls. Hot tip: wet your hands so the mixture doesn’t stick to your hands. Fry the balls in a hot pan until cooked through (around 10 minutes).

Dukkah

Ingredients:

1/3 cup sesame seeds

1/3 cup pistachios (alternative pumpkin seeds)

1/3 cup sunflower seeds

2 tbsp sumac

2 tbsp cumin

2 tbsp coriander

2 tsp sea salt

Method:

In a blender, mix all ingredients except sesame seeds. Blend for 3-10 seconds. If you like your dukkah a little chunkier, only blend for 3 - 4 seconds. Add mixture to a jar and stir through sesame seeds. Keeps for 2-3 weeks.