Paul Flynn's Greek meatball salad: Today

Updated / Wednesday, 7 Feb 2018 17:44

Paul Flynn's Greek meatball salad: Today

  1. Heat up the olive oil in a large frying pan and add the meatballs.
  2. Cook for 10 minutes over a medium heat, meanwhile divide your hummus between four plates and top with the little gems and torn peppers.
  3. When the meatballs are evenly coloured - add the garlic, tomatoes, chilli powder, salt and pepper (and the marjoram if you have no mint).
  4. After 2 minutes or so the garlic will have coloured and the tomatoes will have started to pop,
  5. Splash over the Rosso vinegar then divide everything between your plates along with a scattering of mint leaves and serve.