Roast Chicken Dukkah Balls With Quinoa Salad

Prep Time
Cook Time
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"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (625.2 g)
  • Calories 638.1
  • Total Fat - 26.7 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 300 mg
  • Sodium - 267.4 mg
  • Total Carbohydrate - 67.6 g
  • Dietary Fiber - 7.1 g
  • Sugars - 10.8 g
  • Protein - 34.4 g
  • Calcium - 151.2 mg
  • Iron - 8.8 mg
  • Vitamin C - 37.8 mg
  • Thiamin - 0.5 mg

Step 1

To make meatballs, combine mince, onion, cumin and breadcrumbs in a large bowl and season with salt and pepper and then mix well to combine.

Step 2

With damp hands, roll tablespoons of the mixture into meatballs and then lightly coat in dukkah and place on two large oiled oven trays sprayed with cooking oil.

Step 3

Toss pumpkin, onions and oil in a roasting pan and season and then cook vegetables in a moderately hot oven (190C) for 10 minutes and then add meatballs to oven and cook for a further 20 minutes or until vegetable are tender and meatballs are cooked through.

Step 4

Meanwhile place quinoa in a large saucepan with water and bring to the boil and boil, uncovered, for about 10 minutes or until water is absorbed and quinoa is tender.

Step 5

Transfer to a large bowl and cool before adding meatballs, vegetables and rocket to quinoa and season.

Step 6

Drizzle with combined juice and oil and toss well.

Tips & Variations

No special items needed.