Lentil meatballs with wasabi sesame, Green Goddess salad, and a Balsamic touch

4 servings

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Lentil Balls:

• 400 g cooked lentils
• 100 g Parmigiano Reggiano
• 50 g breadcrumbs
• 2 eggs
• garlic, parsley, salt, and pepper.
  

Salad:

• 300 g shredded cabbage
• 90 g arugula
• 1 large cucumber in ribbons + 1 medium cucumber in thin slices
• 150 g radicchio
• fresh basil and dill
• 1 persimmon, thinly sliced.

Green Goddess Sauce:

• 200 g avocado
• 60 ml lemon juice
• 120 ml extra virgin olive oil
• 60–120 ml cold water
• spring onions, dill, basil
• ½ clove garlic

PREPARING THE SALAD
Finely chop the green cabbage and place it in a large bowl. Add the arugula, radicchio, cucumber ribbons and cucumber slices. Tear the basil and dill by hand and add them to the bowl.

MAKING THE GREEN GODDESS DRESSING
In a blender, combine the avocado flesh, lemon juice, extra virgin olive oil and 60 ml of water. Add the spring onions, dill, basil and garlic, then blend until smooth and creamy. Adjust the consistency with more water if needed and season with salt and pepper.
Dress the salad just before serving, mixing well to coat all the ingredients evenly. Finish with the persimmon slices arranged on top.

PREPARING THE LENTIL MIXTURE
Cook the lentils in water with vegetables for stock and a pinch of salt. Drain very well, then blend with all the remaining ingredients until smooth. If the mixture is too soft, add a little more breadcrumbs.

SHAPING, COATING, AND COOKING
With lightly oiled hands, shape the mixture into small balls. Roll them in breadcrumbs mixed with wasabi sesame seeds, ensuring they are evenly coated.
Cook the lentil balls in an air fryer at 180°C (356°F) for 8–9 minutes, until golden and crisp.

FINISHING AND SERVING
Assemble the dish and add a generous drizzle of Giusti 3 Gold Medals Balsamico for depth and intensity. Serve the wasabi sesame lentil balls alongside the Green Goddess salad for a fresh, balanced dish with vibrant flavours and contrasting textures.