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Healthy rissole salad

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Recipe may contain milk, egg and lactose.

For a quick and healthy dinner, try these light and bright lemon and turkey rissoles that are packed with protein.

13 Ingredients


  • 400g turkey breast mince

  • 4 green shallots, finely chopped

  • 2 tbsp chopped fresh continental parsley leaves, plus 1/3 cup, extra, coarsely chopped

  • 2 tsp finely grated lemon rind

  • 1 small eggplant, cut into 1cm-thick rounds

  • 1 red capsicum, deseeded, cut into thin wedges

  • 1 yellow capsicum, deseeded, cut into thin wedges

  • 1 tbsp fresh lemon juice

  • 2 tsp extra virgin olive oil

  • 2 tbsp chopped fresh dill

  • 400g can chickpeas, rinsed, drained

  • 60g baby spinach

  • 70g (1/4 cup) natural yoghurt

4 Method Steps


  • Step 1

    Combine the turkey, shallot, parsley and lemon rind in a large bowl. Season then roll into 12 rissoles.

  • Step 2

    Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray rissoles, eggplant and capsicum with oil. Cook the rissoles, turning, for 6-8 minutes or until golden and cooked through. Cook capsicum and eggplant for 2-3 minutes each side or until tender.

  • Step 3

    Meanwhile, combine the lemon juice, oil, dill and extra parsley in a large bowl.

  • Step 4

    Add grilled vegetables, chickpeas and spinach. Toss to combine. Season. Divide among serving plates. Top with rissoles and yoghurt.
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Nutritional Information

Per serving

  • 323

  • 1351 kj

  • 12.2g

  • 2.5g

  • 9.1g

  • 30.1g

  • 17.3g

All quantities above are averages

Image by Brett Stevens

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