Turkey Meatballs and Fire-Roasted Tomatoes

Steps

1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Prepare parsley. Rinse buckwheat and cook in pot of boiling water for about 15 minutes. Finely chop broccolini. After 15 minutes, add broccolini and peas to pot and continue to cook for 2-3 minutes, until buckwheat is tender and broccolini and peas are bright green. Drain, rinse under cold water and drain. Transfer to a bowl and grate courgette into bowl. Add oil, toss together and season to taste.
2. Add turkey, turkey spice and salt to a bowl and mix well. Using damp hands, shape mixture into golf ball-sized balls. Brush with oil and place on prepared tray.
3. Bake meatballs for about 6 minutes, then sprinkle over almonds and bake for a further 2-3 minutes, until turkey is nearly cooked through and almonds are turning golden.
4. While meatballs cook, prepare fire-roasted tomato sauce. Thinly slice brown onion and finely chop garlic. Heat oil in a large fry-pan on high heat and cook onion with a pinch of salt for about 3 minutes, until they soften. Add garlic and fire-roasted tomatoes, stir and bring to a simmer. Reduce heat to medium and cook for 3-4 minutes, until sauce has thickened slightly. Season to taste.
5. When turkey meatballs are out of oven, transfer to pan with sauce and cook for 1-2 minutes, turning occasionally, until cooked through.
6. TO SERVE spoon green buckwheat onto plates. Top with turkey meatballs and spoon over fire-roasted tomato sauce. Crumble over feta and parsley.