2. Heat a large pan with 1 tbsp oil over medium-high heat. Add meatballs and brown all around, then lower the heat and allow to cook through.
3. Slice open the rolls and toast in the oven for 5 minutes.
4. Separate and rinse lettuce leaves, slice cucumber and avocado.
5. Assemble sandwich with salad vegetables, beetroot salad, cooked meatballs and sprouts to serve.
Add some pasta or barley and serve this dish as a salad instead.
Gluten free option - replacement is GF bread
beetroot salad 1 tub
Turkish rolls 4-pack
festival lettuce 1
continental cucumber 1/2
snow pea sprouts 1 punnet
From your pantry: oil, salt & pepper