Nutrition Info (Per Serving)

309kcal Energy

13g Carbohydrate

38g Protein

12g (of which Sugar)

9.8g Fat

7.4g Fibre

2.1g (of which Saturated Fat)

38g Salt

Ingredients

200g pack sliced cavolo nero

1½ tbsp oil

500g minced pork 5% fat

2 tbsp teriyaki sauce, plus extra for drizzling

150g shiitake mushrooms, larger ones torn

2 carrots, shredded (200g)

1 bunch spring onions, shredded

Preheat the oven to 200^oC, gas mark 6.
Toss 150g cavolo nero with ½ tbsp oil in a large bowl to evenly coat. Spread out evenly onto a large baking tray and roast for 10 minutes until crispy.
Meanwhile, finely chop the remaining cavolo nero and mix with the minced pork and 1 tbsp teriyaki sauce. Divide into 16 balls.
Heat the remining 1 tbsp oil in a large frying pan and fry the meatballs for 5 minutes, turning to give even browning. Cover with a lid and reduce the heat, cook for a further 10 minutes until cooked through, set aside on a plate and add the mushrooms to the pan, stir fry with the last 1 tbsp teriyaki sauce for 1-2 minutes.
Toss the mushrooms, carrots and spring onions in a large bowl. Just before serving, gently stir in the cavolo nero crisps and transfer to a large serving platter. Top with the meatballs and drizzle with extra teriyaki sauce. Serve with cooked basmati rice.

Sprinkle with toasted sesame seeds to serve. Use pouches of wholegrain basmati rice to save time and increase the fibre intake.

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