Purslane and chicken meatball salad

Purslane and chicken meatball salad

Chicken meatballs (serves 3-4)
- 1/2 zucchini, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 egg
- 1/4 cup almond flour
- 600g chicken fillet, diced
- 1 tbsp paprika powder
- black pepper
- 1 tbsp oregano
- 1 tbsp thyme

1. Preheat oven to 200 degrees Celsius and line a baking tray with parchment paper.
2. In a food processor, chop the zucchini, onion and garlic.
3. Add spices, egg, almond flour and chicken and process until a smooth paste forms.
4. Drop tablespoon sized balls on the prepared baking tray, and bake for approx. 30 minutes until browned.

Purslane salad (serves 2)
- 1 kohlrabi, peeled and grated
- 2 cups purslane, washed and coarsely chopped
- 1 cup red cabbage, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp salad herbs of your choice

1. In a bowl, combine olive oil, lemon juice and salad herbs, let them soak for a while.
2. Divide vegetables over 2 plates and mix with your hands. Drizzle with the prepared dressing and hussle with 2 spoons (or your hands).

Serve the salad with some chicken meatballs on top, and enjoy!