Bowls are made for mixing and matching, and this one delivers on flavour and texture. Juicy chicken frikkadels sit alongside roasted chickpeas, fresh vegetables and cool tzatziki. It is hearty enough for dinner and practical enough for meal prep. Everything can be made ahead and assembled when needed. Recipe compliments of Rediscover Dairy.

Prep: 30 minutes | Cook: 35 minutes | Serves: 4

Ingredients

Chicken frikkadels:

• 500 g chicken mince
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 5 ml ground cumin
• 5 ml smoked paprika
• Salt and freshly ground black pepper
• 1 large egg
• 250 ml rolled oats, ground
• 15 ml chopped parsley
• Olive oil, for frying

Tzatziki:

• 200 g cucumber, halved and deseeded
• 1.25 ml fine salt
• 180 g full-cream plain yoghurt
• 10 ml lime juice
• 1 garlic clove, minced
• Salt and pepper

To assemble:

• 400 g tinned chickpeas, drained
• 5 ml olive oil
• 2.5 ml ground cumin
• 2.5 ml smoked paprika
• 2.5 ml fine salt
• 250 g baby plum tomatoes, halved
• 200 g julienne carrots
• 100 g feta
• Extra parsley

Method

1. Combine all frikkadel ingredients except oil. Shape into 20 balls and chill for 20 minutes.
2. Grate the cucumber, salt lightly and drain. Mix with yoghurt, lime juice and garlic. Season and chill.
3. Toss chickpeas with oil and spices. Roast at 220°C for 35 minutes until crispy.
4. Fry frikkadels in batches until golden and cooked through.
5. Assemble bowls with frikkadels, tomatoes, carrots, chickpeas and tzatziki. Crumble over feta and garnish with parsley.