Grate apple and mix with beetroot salad. Season with salt and pepper to taste. Set aside.
2. Heat a large pan with 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 (see notes), slice cucumber and avocado.
5. Assemble sandwich with salad vegetables, beetroot salad, cooked meatballs and sprouts to serve.
Tear bread rolls into croutons to serve this dish as a salad instead.
Use any leftover lettuce in recipe 3 together with the rocket leaves.
beetroot salad 1 tub
Beef meatball 1 packet
Turkish rolls 4-pack
festival lettuce 1
continental cucumber 1/2
snow pea sprouts 1 punnet
From your pantry:
oil (for cooking), salt, pepper