Susie B’s Meatballs & Brown Rice Salad
| Serves: 4
- 500g Peppercorn Extra Lean Meatballs
- 300g brown rice
- 1 red capsicum
- 1 green capsicum
- 1 lemon, zested and juiced
- 1 red onion, diced
- 2 tsp Dijon mustard
- 3 tbsp olive oil
- ½ mint leaves, finely chopped
- ½ basil leaves, finely chopped
1 – Heat a tbsp of olive oil in a pan over a medium heat and cook the meatballs for 1-2 minutes each side.
2 – For the salad, rinse the rice under running water and bring a pot of salted water to the boil.
3 – Add the rice and cook for 15-20 minutes, or until soft.
4 – Meanwhile, in a bowl combine the lemon zest, juice, mustard and rest of the olive oil.
5 – Once the rice has cooled down add it to the bowl along with the capsicum, red onion, mint and basil.
6 – Toss well to combine. Serve the meatballs on top of the salad.