These delicious bowls, packed full of goodness are apparently called Buddha bowls because they resemble the fullness of his rounded tummy. Exactly the opposite of what we’re trying to achieve!

Serves 2

1 pack vegetarian meatballs (I used Birdseye Green Cuisine Meat-free Meatballs (or any vegetarian meatball option) about 12 ‘meat’balls
50g shredded white cabbage
50g shredded red cabbage
50g shredded carrot
Pomegranate arils
1/2 lemon

3-4 small cooked beetroot, sliced to serve
A few pomegranate arils to garnish
Fresh dill to garnish

For the dressing.
4 tbsp fat free yogurt
1/2 lemon zest and juice
1/2 tsp Dijon mustard
Small bunch fresh dill finely chopped
Seasoning

Cook the meatballs according to the instructions.

Whisk the dressing ingredients together and set aside.

Assemble the cabbage, carrots and pomegranate arils and gently squeeze the half lemon over (to keep the colours bright). Toss well to combine.

Once the meatballs are cooked, arrange on top of the salad, drizzle over the dressing and scatter with a few more pomegranate arils and the fresh dill. Serve with the sliced beetroot.