Serves 4
For the meatballs
600g chicken breasts
100g sundried tomatoes in oil, drained
A large bunch of basil leaves
50g parmesan cheese, grated
4 cloves garlic
The zest of 1⁄2 a lemon
1 small egg
40g breadcrumbs
2 tbsp sun dried tomato oil
Salt and pepper
For the salad
300g orzo
100g frozen peas, defrosted
6 spring onions, finely chopped
100g handfuls roughly chopped spinach leaves
60g handfuls of roughly chopped rocket
The juice of a lemon
2 tbsp sun-dried tomato oil
4 tbsp green pesto
For the yogurt
300g Greek yogurt
2 cloves garlic, crushed
1. Pre-heat the oven to 180c fan. To make the meatballs, chuck the chicken, sun dried tomatoes, bail, Parmesan, garlic, lemon zest, egg, breadcrumbs and plenty of salt and pepper into a food processor. Blitz together few a few minutes until completely combined and very fine. Wet your hands to stop anything sticking and roll out 16 meatballs.
2. Heat the sun-dried tomato oil in a large non-stick frying pan over a medium-high heat and add the meatballs. You can do this in batches. Cook for 3-4 minutes on two sides until golden. Pop the pan into the oven and cook for 6-8 minutes until cooked through.
3. Meanwhile, cook the orzo for 6-8 minutes or until al dente. Cool completely with cold water and drain well. Chuck into a mixing bowl and add the peas, spring onions, rocket, spinach, lemon, sun-dried tomato oil, pesto and plenty of salt and pepper. Mix well.
4. Finally, mix the yogurt together with the garlic, herbs and a pinch of salt. 5. To serve, divide the orzo between four serving bowls. Add a big dollop of yogurt to each and top with the meatballs. Rip over a few herbs and drizzle over some more olive oil. Serve immediately.