Name: Meatball and chickpea traybake
Total time: 30 min
Yield: Serves 2
Ingredients: 250g lean beef or turkey mince (5% fat); 2 tbsp horseradish sauce; 2 cloves garlic, crushed; 1 small red onion, sliced; 1 tbsp olive oil; 250g cooked beetroots, drained and cut into wedges; 400g tin chickpeas, drained and rinsed; a handful of leaves mint, chopped; 4 tbsp fat-free natural yogurt; toasted pittas, to serve

An oval-shaped black serving bowl filled with meatballs, beetroot, chickpeas and mint

250g lean beef or turkey mince (5% fat)
2 tbsp horseradish sauce
2 cloves garlic
crushed
1 small red onion
sliced
1 tbsp olive oil
250g cooked beetroots
drained and cut into wedges
400g tin chickpeas
drained and rinsed
a handful of leaves mint
chopped
4 tbsp fat-free natural yogurt
toasted pittas
to serve

Method

step 1
Heat the oven to 220C/fan 200C/gas 7. Combine the mince, half the horseradish sauce and most of the garlic in a bowl using clean hands. Roll into eight meatballs and transfer to a medium baking tray with the onions. Drizzle over the olive oil and roast for 10 minutes.
step 2
Add the beetroots and chickpeas to the tray, season and toss together. Roast for another 10-15 minutes, or until the meatballs are cooked through and the chickpeas are just crisp. Mix most of the mint with the yogurt, the rest of the horseradish sauce and the remaining garlic, then season. Loosen with a little water if the mixture seems too thick. Spoon the yogurt sauce over the traybake, then scatter with the remaining mint and serve with the toasted pittas for dunking.