Spicy Chicken Ferra Meatballs with Smashed Potatoes Chopped Salad and Tzatziki

Preheat oven to 200C. Peel and finely dice shallot. Finely dice jalapeno. Zest lemon. Pick and chop dill leaves, discarding stems. Cut avocado in half and scoop out flesh. Dice avocado & cucumber. Cut cherry tomatoes in half. Place potatoes in a microwave safe bowl with a little water, cover and cook for 5 minutes until soft.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

With a potato masher or a fork, gently squash the potatoes onto a lined baking tray. Drizzle with olive oil, salt and pepper. Bake for 25-30 minutes, until crispy around the edges.

In a bowl combine chicken mince, breadcrumbs, shallot, lemon zest (1-2 tsp), garlic powder, most of the dill (reserve for salad), jalapenos (to taste), crumbled fetta and salt & pepper. Roll into small meatballs (use a 1 tablespoon scoop so each meatball is equal) and place on a lined baking tray and bake in the oven for 15 minutes until cooked through.

Tip! The meatballs can be cooked in a frying pan for about 4 minutes each side if you prefer.

Combine diced cucumber, avocado and cherry tomatoes in a bowl. Season with lemon juice, remaining dill, olive oil, salt and pepper and toss together.

Divide meatballs, smashed potatoes and chopped salad between serving dishes. Add a dollop of tzatziki to each plate and garnish with any remaining lemon wedges.

Preheat oven to 200C. Peel and finely dice shallot. Finely dice jalapeno. Zest lemon. Pick and chop dill leaves, discarding stems. Cut avocado in half and scoop out flesh. Dice avocado & cucumber. Cut cherry tomatoes in half. Place potatoes in a microwave safe bowl with a little water, cover and cook for 5 minutes until soft.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

With a potato masher or a fork, gently squash the potatoes onto a lined baking tray. Drizzle with olive oil, salt and pepper. Bake for 25-30 minutes, until crispy around the edges.

In a bowl combine chicken mince, breadcrumbs, shallot, lemon zest (1-2 tsp), garlic powder, most of the dill (reserve for salad), jalapenos (to taste), crumbled fetta and salt & pepper. Roll into small meatballs (use a 1 tablespoon scoop so each meatball is equal) and place on a lined baking tray and bake in the oven for 15 minutes until cooked through.

Tip! The meatballs can be cooked in a frying pan for about 4 minutes each side if you prefer.

Combine diced cucumber, avocado and cherry tomatoes in a bowl. Season with lemon juice, remaining dill, olive oil, salt and pepper and toss together.

Divide meatballs, smashed potatoes and chopped salad between serving dishes. Add a dollop of tzatziki to each plate and garnish with any remaining lemon wedges.