Courgette & Chicken Meatballs with Rocket, Asparagus, Avocado & Cucumber Salad

_{CHICKEN & COURGETTE MEATBALLS INGREDIENTS:}

• 400g chicken breast (or chicken mince)
• 1 medium courgette1 tsp garlic powder
• 1 Tbsp dried oregano
• 1 tsp dried dill
• ¼ tsp paprika
• 50g feta, crumbled
• 1 egg
• ½ cup panko breadcrumbs
• ½ tsp salt, plus a pinch for the courgette
• Freshly ground black pepper
• Olive oil, for cooking

_{SALAD INGREIDENTS:}

• 1 bunch asparagus
• 2 avocados
• 1 cucumber, cut into cubes
• 4 handfuls rocket
• Olive oil, for cooking
• Salt and pepper

_{LEMON & HONEY DRESSING INGREIDENTS:}

• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 tsp honey

_{INSTRUCTIONS:}

1. Coarsely grate the courgette, toss with a pinch of salt and leave in a sieve for 10 minutes. Meanwhile, cut the chicken breast into chunks and pulse in a food processor until finely minced (skip this if using chicken mince).
2. Squeeze the courgette hard in a clean tea towel to get rid of as much liquid as possible. Add to a large bowl with the chicken, feta, egg, panko, garlic powder, oregano, dill, paprika, ½ tsp salt and a good grind of pepper. Mix until just combined.
3. With wet hands, roll the mixture into 12–14 balls, roughly golf-ball size. If it feels too soft to hold its shape, chill for 10 minutes.
4. While the meatballs firm up, whisk the olive oil, lemon juice and honey for the dressing with a pinch of salt and pepper. In a separate bowl, stir the grated garlic through the yoghurt with a pinch of salt.
5. Heat a good drizzle of olive oil in a large frying pan over medium heat. Add the meatballs and cook for 4–5 minutes, turning often, until golden all over. Reduce the heat to medium-low, cover and cook for a further 6–8 minutes until cooked through with no pink in the middle. Transfer to a plate.
6. Snap the woody ends off the asparagus. Wipe out the pan, add a splash of olive oil and set over medium-high heat. Cook the asparagus for 3–4 minutes, turning, until bright green and lightly charred. Season with salt and pepper, then cut into 4cm lengths.
7. Warm the pita breads in a dry pan or toaster. Cube the avocados.
8. Toss the rocket, cucumber, avocado and asparagus with the dressing. Serve the meatballs on the salad with the garlic yoghurt and warm pita alongside.

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