Ingredients
2 Lebanese bread
1 tblsp Tuscan seasoning
200g punnet grape tomatoes, halved
60g bag rocket leaves
150g Greek feta, cut into cubes
1/3 cup bottled balsamic dressing
Meatballs
500g turkey breast mince
2 tblsps tomato chutney
2 tblsps finely chopped fresh parsley
1 tblsp Tuscan seasoning
1/3 cup dried breadcrumbs
1 egg yolk
Method
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To make meatballs, combine all ingredients in a bowl. Season with salt and pepper. Roll tablespoons of mixture into balls. Place on an oven tray lined with baking paper. Refrigerate, covered, for 30 minutes.
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Meanwhile, place bread on a large oven tray. Spray one side with cooking oil. Sprinkle with seasoning.
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Cook in a hot oven (200C) for about 5 minutes, or until lightly golden and crisp. Cool. Break into large pieces.
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Lightly spray meatballs with cooking oil. Cook in same hot oven for about 12 to 15 minutes, or until golden brown and cooked.
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Divide meatballs, tomatoes, rocket and feta among serving plates with bread. Toss gently to combine. Serve drizzled with dressing.