Warm cauliflower and broccoli salad with meatballs

Ingredients for 2 servings:

• 400 g cauliflower, approx.
• 400 g broccoli, approx.
• salt water
• 300 g meatballs
• 125 g natural yogurt
• 1 tsp sesame paste (tahini)
• 1 tbsp lemon juice
• 2 tbsp Balsamic vinegar bianco
• 2 tbsp sesame oil
• 1 small garlic clove(s), squeezed
• 1 tbsp parsley, freshly chopped
• 2 tbsp chives, cut into rolls
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

First, prepare the sauce and let it steep. Pluck the parsley from the stalks and chop the leaves. Finely chop the chives. Crush the garlic clove and mix it with the sauce ingredients until smooth. Finally, stir in the parsley and chives. Prepare the meatballs fresh or fry them from a store-bought stock or heat them in the microwave. Divide the cauliflower and broccoli into florets and cook in salted water until al dente. Drain and let drain well. Mix the cauliflower, broccoli, and meatballs with the sauce and serve lukewarm, with some bread on the side, if desired.