This fresh, crunchy salad is spiked with horseradish and is the perfect foil for rich, plant-based meatballs.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Preheat the oven to 190ºC, gas mark 5. Arrange the meatballs on a parchmentlined baking tray and cook according to pack instructions.
Put the oat fraiche, vegan mayo, dill and a squeeze of lemon juice into a bowl and stir to combine. Chop the beetroot and apple into bitesized chunks and add to the bowl; season and stir to coat.
Cook the wheatberry and green veg according to pack instructions, then divide between 2 plates.
Top with the meatballs, then serve with the beetroot and apple salad on the side and a few extra fronds of dill.
If you’re not vegan, this salad makes a great accompaniment to oily fish, like smoked mackerel. Boost the fibre further by adding a packet of puy lentils, if you like.