Live well. Eat well.

Susie B’s Meatballs & Brown Rice Salad

30 mine | 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.


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