Beef & Mushroom Rissoles with Rainbow Salad

Ingredients

• 500g lean beef mince
• 100g button or Swiss brown mushrooms, finely chopped or pulsed in a food processor
• 1 garlic clove, finely grated
• 2 tsp dried oregano or Italian herb mix
• Salt and freshly ground black pepper
• 2 large carrots (orange, white, or purple), shaved
• 3 baby beets (golden or candy-striped work beautifully), or radishes, thinly sliced
• 1 small fennel bulb, white part finely sliced + fronds reserved
• 100g pea shoots or soft leafy greens
• ½ cup toasted pecans
• ¼ cup crumbled feta
• 2 tbsp fresh orange juice
• 1 tbsp apple cider vinegar or red wine vinegar
• 2 tsp wholegrain mustard
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste

Method

1. Make the rissoles. In a large bowl, combine beef mince, chopped mushrooms, garlic, herbs, and a good pinch of salt and pepper. Mix well, then divide into 8 even portions and shape into rissoles. Press a slight indent into the centre of each one to help them cook evenly.
2. Prepare the salad. Toss shaved carrots, beets/radishes, and fennel with pea shoots and reserved fennel fronds. Top with pecans and crumbled feta.
3. Make the dressing. Whisk orange juice, vinegar, mustard, and olive oil together in a small bowl. Season with salt and pepper, then drizzle over the salad just before serving.
4. Cook the rissoles. Preheat a BBQ grill plate or heavy-based frypan over medium heat. Cook rissoles for 4-5 minutes each side, or until browned and cooked through. Transfer to a clean plate, cover loosely with foil and rest for 5 minutes.
5. Plate up the warm rissoles with the fresh salad on the side.