Neven Maguire's Sticky Meatball Buddha Bowls

INGREDIENTS

• 700g Simply Better Irish Angus Lean Beef Steak Mince (5% fat)
• 1 Bunch Spring Onions, finely chopped
• 1 Tsp Simply Better Expertly Blended Chinese Five-Spice
• 2 Tbsp Simply Better Handmade Soy & Ginger Sauce
• 2 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 6 Tbsp Simply Better Irish Made Hoisin Sauce
• 1 Pack Simply Better Fresh Cavolo Nero, shredded
• 1 Carton Simply Better Lemon & Honey Irish Beetroot & Grain Salad
• 1 Carton Simply Better Lime & Mint Mixed Bean, Quinoa & Kale Salad
• 1 Tbsp Toasted Sesame Seeds
• 1 Pack Simply Better Baby Rainbow Carrots, cut into matchsticks
• 4 Baby Cucumbers, peeled into ribbons
• Fresh Mint Sprigs

METHOD

1. Put the beef in a large bowl with the spring onions, five-spice and soy & ginger sauce. Use your hands to mix everything together and then shape into 20 meatballs.
2. Heat a skillet pan over a medium to high heat. Add half the oil and sauté the meatballs for 10 minutes until golden brown, turning them regularly with a tongs. Drizzle over the hoisin sauce, tossing to coat the meatballs evenly and continue to cook for another 5 minutes until the meatballs are tender and nicely glazed.
3. Meanwhile, put the Cavolo Nero in a bowl with the rest of the oil and using your hands give it a good massage. Divide among bowls and add mounds of the readymade salads. Spoon the meatballs on to the Cavolo Nero and drizzle over the sauce, then scatter with the sesame seeds. Add the carrot matchsticks and cucumber ribbons with the mint sprigs to serve.