GREEK MEATBALLS & KALE SALAD WITH MINA STONE

GREEK MEATBALLS & KALE SALAD

INGREDIENTS

For the sauce
4 slicing tomatoes - grated
2 tbsp extra virgin olive oil
1 tsp granulated sugar
Salt & pepper

For the meatballs
1lb ground beef
1 shallot - grated & squeezed of juice
1 garlic clove - grated
1 tbsp ground cumin
11/2 tsp salt
Pepper
Extra virgin olive oil

For the salad
2 bunches lacinato kale
Extra virgin olive oil
Juice & zest of 1 lemon
Salt & pepper
40g grated Pecorino
65g roasted hazelnuts, chopped

METHOD

Make the sauce

In a medium saucepan combine the tomatoes with the olive oil, sugar and a pinch of salt and freshly ground black pepper.

Bring to a simmer over a medium-high heat, then reduce the heat and simmer for 20-25 minutes until it thickens up and the olive oil takes on a rich red colour.

Make the meatballs

Combine the ground beef, onion, garlic, cumin, salt, and a few grindings of black pepper in a large bowl and briefly knead together until combined. Form the meat mixture into oval shapes about 3 inches long (makes 10 to 12 meatballs).

Drizzle enough oil to coat the bottom of a large skillet and heat over medium-high heat. Add the meatballs and fry until golden brown, turning a few times.

Add them to the tomato sauce and simmer until just cooked through, another 5 to 7 minutes.

Make the salad

Cut out the thick middle rib of the kale leaves or tear it with your hands. Layer a few kale leaves on top of each other and cut into bite-size pieces.

Put the kale in a serving bowl and massage it with enough olive oil to coat each leaf.

Add the lemon zest, lemon juice, a sprinkle of salt, and lots of freshly ground pepper.

When you are ready to serve, toss the kale with most of the cheese and most of the hazelnuts and garnish with the rest. Finish with freshly ground black pepper.