Aussie Beef Rissoles & Tomato Relish

While the veggies are roasting, thinly slice the zucchini into rounds. Tear the kale leaves from stem, then roughly chop the leaves. Finely the chop garlic.

In a medium bowl, combine the beef mince, fine breadcrumbs, Aussie spice blend, egg, 1/2 the garlic and a good pinch of salt and pepper. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 4-5 minutes. Add the kale and remaining garlic, and cook until softened and fragrant, 1-2 minutes. Season to taste.