Tikka Turkey Meatballs with Pilaf Salad and Raita

Steps

1. Preheat BBQ grill or hot plate to high (if using). Prepare vegetables. Heat a drizzle of oil in a small pot on medium heat. Cook onion for about 3 minutes until starting to soften. Add Indian spice mix and cook for a further 1 minute until fragrant. Add rice, chicken broth, water and a pinch of salt, stir and bring to the boil.
2. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Combine all tikka turkey meatball ingredients in a bowl and mix well. Using clean hands, shape heaped tablespoon amounts into balls and place on a plate. Place in fridge to firm up while you prepare the raita.
4. Place sour cream in a small bowl. Grate cucumber coarsely, place in a clean tea towel and lightly squeeze out excess moisture. Add to bowl with sour cream, mix well and season to taste.
5. Heat a drizzle of oil in a medium fry-pan on medium heat. Add turkey meatballs to pan and cook on all sides until cooked through and crispy, about 7-8 minutes. Fluff up grains of rice and add to a medium bowl. Fold through spinach, snow peas, first measure of chopped herbs and season to taste.
6. To serve, spread 2 tablespoons of raita onto each plate and top with pilaf salad. Top with tikka turkey meatballs and sprinkle with coriander and mint leaves. Dollop over remaining raita and sprinkle over raspberry amaranth.