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60g chorizo, peeled & finely chopped
2 garlic cloves, finely chopped
2 onions, finely chopped
280g pork mince
30g ground almond
6ml ground cumin
Salt and pepper
Olive oil and cooking oil
160g Brussels sprouts, halved
300g cauliflower, florets and stems sliced
1 lime, juiced
Place a pan over a low-medium heat with a knob of butter.
Add the chorizo, garlic and onion. Cook for 2-4 minutes until softened and turning crispy. Remove from the pan and place in a mixing bowl.
To the mixing bowl, add the pork mince, ground almond, ground cumin and some salt. Mix until well combined. Then use your hands to form meatballs, about 4 per person.
Wipe down that pan (if necessary) and return it over a medium heat. Add a drizzle of cooking oil and when hot, cook the meatballs until cooked through and golden, about 6-8 minutes in total, shifting them as they colour. When cooked through, remove from the heat and allow them to rest for 1 minute.
CHEF’S TIP In the next step, make sure not to overcrowd the pan. Cooking the veg off separately or in batches if necessary will make for a better result.
Place a pan over a medium heat. Add a knob of butter and drizzle of olive oil. When hot add the Brussels sprouts and cauliflower. Cook for about 2-3 minutes, only then give the pan a shift, enabling you to almost char the vegetables and obtain a very strong golden colour. Repeat until cooked, but still crunchy. In the final minute, add the rocket to the mix and cook until wilted.
Squeeze over some fresh lime juice and season to taste.
Plate up the charred greens, top with the chorizo meatballs and serve.