Chicken meatballs have a lovely mild flavour and are a good and lean alternative to the classic meatball. Here we've served the chicken meatballs with a pasta salad with pesto and veggies, and a slice of warm bread on the side. Enjoy!

Directions

1. Cook the pasta according to the packet, blanch with cold water and let drip off.

2. Finely chop onion, garlic and rinsed parsley in a mini chopper or food processor. Stir the onion mix into the chicken mince and add egg, creme fraiche, plain flour, salt and pepper. Mix everything well, until you've got a firm farce. Add a bit more flour if the farce is too tacky. If you're unsure of the seasoning, cook a small tester on a pan.

3. Cook the meatballs in a mix of butter and olive oil until golden.

4. Rinse and dice the cucumber. Halve the tomatoes. Split the avocado, remove the stone and dice the flesh. Drizzle with a bit of lemon juice to keep the avocado from going brown. Mix everything with the black olives, red pesto and pasta.

5. Serve the dish with warm bread.

6. Enjoy!