Swedish meatball wraps with beetroot, dill and cucumber slaw

OUR RECIPES

Swedish meatball wraps with beetroot, dill and cucumber slaw

  • 20 minutes
  • 15 minutes
  • 2 serves

Ingredients

12 Scan Swedish meatballs
250g cooked beetroot, diced
2 tbsp creme fraiche
small handful dill, finely chopped
1/2 cucumber, thinly sliced
1/2 shallot, finely chopped
a few cabbage leaves, shredded
1 tbsp vinegar
pinch caster sugar
1 tbsp nigella seeds
handful little gem lettuce leaves
2 wholemeal wraps
pickles, to serve

Method

Heat the meatballs according to packet instructions.

Mix together the beetroot, creme fraiche, dill and some seasoning in a small bowl. Set aside until ready to use.

Thinly slice the cucumber and place in a colander or sieve. Sprinkle with a little sea salt and leave to drain for 10-15 mins.

Squeeze out any excess water and place in a bowl with the shallot, cabbage, vinegar, sugar and nigella seeds.

To serve, layer some little gem leaves on the wraps. Top with the beetroot and meatballs and fold up into wraps. Serve with the cumber slaw and pickles.