Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing ingredients and will help to provide a clear path ahead for clean eating, regardless of your starting off point. 


Fish balls with mediterranean salsa

• Level: Easy-moderate
• Time: 1 hour
• Makes: 2 servings

Summer in a bowl. This fresh, colourful dish consists of fish balls combined with a rustic salsa made from roasted mediterranean vegetables, and spaghetti made from squash. You can also use spiralised courgette which works just as well. If you make the salsa and prep the meatballs in advance - refrigerating overnight or freezing and then defrosting - then the meal can be put together in under 15 minutes.


• 300g wild white fish fillets such as haddock or cod 
• 400g spiralised squash e.g. butternut 
• 1 small egg 
• 2 tablespoons tigernut flour 
• 1 tablespoon dried parsley 
• 1 clove garlic, crushed 
• 1 teaspoon chilli flakes (optional)
• Zest of 1 lemon 
• 1 medium courgette 
• 1/2 medium red onion, peeled 
• 1 red pepper, cored and de-seeded*
• 100g pitted kalamata olives, halved 
• Fresh basil 
• Sea / himalayan pink salt 
• 3 tablespoons melted coconut oil 

*If you are avoiding nightshades, try replacing the red pepper with a handful of roughly chopped mushrooms.  


1. Preheat the oven to 180 (GM 4). 

2. Roughly chop the onion and courgette into large chunks and quarter the pepper. Add to a roasting dish, add 2 tablespoons oil and stir to coat the veg. Sprinkle over a large pinch of salt and roast in the centre of the oven for 25 minutes, turning the veg half way through to ensure even cooking. 

3. While the veg is roasting pulse the fish, egg, parsley, chilli flakes, 1 tablespoon oil, garlic, 1/2 teaspoon salt, lemon zest and tigernut flour in a food processor. Use your hands to roll the mix into balls approximately 1.5 inches wide. 

4. Remove the dish from the oven. Heat 2 tablespoons of oil in a large frying pan and on a low-medium heat cook the fish balls for 10-12 minutes, turning half way through. Meanwhile, peel the skin off the pepper and discard. Place the roasted vegetables on a large chopping board and roughly chop using a large sharp knife. 

5. Steam the butternut noodles for 3 minutes

6. Add the cooked noodles to a plate, add the fish balls, the salsa, the olives and some fresh basil leaves. Drizzle with a little extra virgin olive oil and serve.