Aussie Beef Rissoles & Roast Veggie Bulgur

• Thinly slice red onion. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 6-8 minutes. • Add bulgur wheat, the water and a good pinch of salt. Stir, then bring to the boil. Cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat. • Keep covered until bulgur is tender and water is absorbed, 10-12 minutes.

TIP: The bulgur will finish cooking in its own steam, so don't peek!

• Meanwhile, combine beef mince, Aussie spice blend and grated Parmesan cheese in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). • Transfer to a plate.

• Tear kale leaves from stem, then roughly chop the leaves. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook kale and remaining garlic until softened and fragrant, 1-2 minutes. • Transfer to a large bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Meanwhile, add roast veggies and bulgur wheat to the bowl with the kale. Toss to combine.