Paul Flynn’s hot and garlicky Greek meatball salad
1 packet Irish beef meatballs.
2 tubs of houmous (2x200g)
1 punnet of cherry tomatoes, stalks removed (250g)
3 roasted red peppers (270g), torn apart a little.
1 clove of solo garlic (18g), peeled and finely sliced.
1 packet of little gem lettuce (220g), trimmed and washed.
A tbsp of olive oil.
A splash of Rosso vinegar.
A little fresh mint if available
Salt and pepper.
A pinch of hot chilli powder