Method
Step 1
Using your hands, squeeze the extra moisture from the grated zucchini (approx. ½ small fruit) then combine in a bowl with the turkey mince, psyllium (approx. 2 tsp), garlic, parsley, cumin and cayenne pepper. Season with salt and pepper, then mix with your hands and shape into 3-4 meatballs.
Step 2
Heat two teaspoons of olive oil in a frying pan or skillet over medium heat. Cook the meatballs for 7-8 minutes, turning regularly, until cooked through. Set aside.
Step 3
Toss the salad greens (approx. 1 ½ cups) with the cherry tomatoes, cucumber, MCT oil (approx. 2 tsp) and lemon juice. Season with salt and pepper.
Step 4
Take the turkey meatballs and the salad in a container alongside the avocado (approx. ½ medium fruit) and brie.