Super-herby Green GOODMINZ no-meat balls with mint & coriander dressing, rainbow slaw & flatbread

I’m super excited to have teamed up with Reroot Foods to work on their new product range GOODMINZ! GOODMINZ is plant based fresh mince made from vegetables and as soon as Richard the founder contacted me I was excited by the idea of healthy plant based mince and the recipes I could create with them.

GOODMINZ is made purely from plants, has a lovely texture which is perfect for making into no-meat balls, veggie burgers, sausages as well as pizza toppings and with pasta.

There are four varieties and they come in amazing rainbow colours – Green with peas, broccoli & spinach; Purple with beetroot, sweet potato & celeriac; Orange with sweetcorn, red pepper & butternut squash; and Brown with mushrooms, fennel & parsnips.

GOODMINZ is designed to allow you to add flavourings to create your own favourite recipes and combinations. And to explore this, Richard asked me to create some recipes using complementary herbs, spices, nuts, seeds, fruits and other ingredients…

So I’ve been happily experimenting over the past weeks and have come up with some wonderful ways to use GOODMINZ – I’ll be sharing them over the coming weeks and I can’t wait see what you think.

So my creative juices are flowing and here’s my first recipe. Super-herby Green GOODMINZ no-meat balls with mint & coriander dressing, rainbow slaw & flatbread


I can’t wait for to you to try these. The no-meat balls are super easy to make, delicious, packed with protein and contain basil, chive, pumpkin seeds and mild green chilli (to add a bit of zing).

And you know how much I love a herby dressing? So I combined fresh mint and coriander with tahini and lemon juice for a lovely green dressing. Both the dressing and the no-meat balls work really well with any herbs, so just use your favourites or you could swap the herbs around between the dressing and the balls for ultimate versatility.

For extra crunch I made a lovely fresh rainbow slaw packed with colourful veg. And of course you need a flatbread to contain and scoop up all these goodies!




I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  40 minutes preparation time
  20 minutes cook time


No-meat balls;

  • 1/2 pack Green GOODMINZ
  • 5 tbsp pumpkin seeds blitzed
  • 2 tbsp chopped chives
  • 2 tbsp basil chopped
  • 1/2 mild green chilli – desseded abd chopped very finely
  • 1/2 tsp sea salt
  • Twist black pepper
  • 1 tbsp olive oil

Herby dressing;

  • 1 tbsp tahini
  • Juice 1/2 lemon
  • 1/2 tsp sea salt
  • Twist black pepper
  • Big handful fresh mint
  • Big handful coriander
  • 2 tbsp water

Slaw ingredients;

  • 100g sugar snaps
  • 1 spring onion
  • 40g fine asparagus
  • 120g cabbage
  • 120g red cabbage

Slaw Dresssing:

  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • Pinch sea salt
  • Twist black pepper
  • Splash of maple syrup – if you like it a little sweeter

Flatbread ingredients;

  • 1 cup buckwheat flour
  • 1 tsp. olive oil
  • 1/2 tsp baking powder
  • Pinch black pepper
  • 1 tsp pink Himalayan Salt
  • Handful fresh coriander


To make the no-meat balls;

  1. Firstly add the pumpkin seeds to a mini chopper and blitz until you get a chunky mix. Or bash up on a pestle and mortar.
  2. Chop the herbs then add them along with the chillis and seeds to a large bowl. Add the GOODMINZ, salt and pepper then mix throughly.
  3. Form into balls by squeezing the mix in your hands then refrigerate for at least 30 minutes to firm up. Makes aprox 8-10.
  4. When ready remove from the fridge and then add the oil to a large frying pan. Heat to a medium heat then add the balls. Let them fry for a few minutes then turn over. Repeat until all sides are crispy and golden.

To make the herby dressing;

  1. Add all the ingredients to a mini chopper of blender and blitz to combine. Add water to your desired consistency.

To make the slaw;

  1. Chop all the veg into fine slices then mix in a large bowl.

To make the slaw dressing;

  1. Add all the ingredients to a mason or jam jar, replace the lid and shake to combine.
  2. Pour over the slaw and toss to combine.

To make the flatbreads;

  1. To make the flatbread; pre-heat a griddle pan (or frying pan) so that its nice and hot.
  2. In a bowl mix the flour, oil, baking powder, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together. Divide in two.
  3. On a floured chopping board roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread but a frying pan also works).
  4. The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is starting to char and cook on the other side a minute or so longer. Repeat

To compile the meal;

  1. Layer flatbread then slaw, then no meat balls then drizzle with herby dressing and some fresh coriander.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. Cassie Autumn Tran on August 18, 2017 at 6:45 pm

    What a beautiful array of vegetables and colors! I’ve tried making a very similar dressing to this one too, and it’s delicious on everything!

    • Niki on October 19, 2017 at 9:29 am

      It really is! makes everything better.
      Thanks so much Cassie xx

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