Moroccan-style Meatballs in a Berry Sauce served with Quinoa, Sweet Potato, Pine Nuts and Baby Spinach

1.

Preheat oven to 200 degrees.

2.

Place capsicums in baking tray and drizzle with oil. Roast for 35 mins or until skin has blistered.

3.

Transfer them to a plate to cool and reserve any liquid.

4.

Once cooled, remove the skin, cut in half, remove seeds and membranes and chop roughly.

5.

Pound ginger, garlic and salt in a mortar and pestle until you have a fine paste.

6.

Combine pork and beef, capsicum, garlic and ginger paste, eggs and all remaining ingredients.

7.

Combine well with hands and shape into small balls, then toss in flour till lightly coated.

8.

Heat oil in large pan and lightly brown and cooked through. Drain on kitchen paper and keep warm.

1.

Soak dried berries in ¾ cup boiling water for 20 mins, drain and reserve the stock.

2.

Heat pan and add chopped onions. Cook until tender.

3.

Add dates, bay leaves, berries and soaking water with the reserved capsicum juice.

4.

Simmer, uncovered, for 5 mins.

5.

Add cherries and cook for 2 mins.

6.

Add meat balls to sauce and heat through.

7.

Add a dollop of Greek yogurt when served.

1.

Preheat oven to 180 degrees.

2.

Peel and cut sweet potato into small squares, place on baking tray, and cover with oil, sugar, salt and pepper. Bake until golden and set aside.

3.

Ensure baby spinach is washed and the stems removed.

4.

Place quinoa in strainer and wash thoroughly.

5.

Place washed quinoa and stock into a saucepan and bring to the boil and simmer for 5 minutes then set aside until light and fluffy.

6.

Add all the other ingredients and mix thoroughly then serve.