Beef & Rosemary Rissoles for Dinner

• Meanwhile, thinly slice tomato into half-moons. Thinly slice 1/2 the cucumber into half-moons. Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine tomato, sliced cucumber and mixed salad leaves. Add a squeeze of lemon juice and a drizzle of olive oil. Toss to coat, then season and set aside. • Finely chop remaining cucumber. In a small bowl, combine chopped cucumber and garlic aioli.

• In a medium saucepan, add the water and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with a fork. Season generously, then set aside.

• Pick and finely chop rosemary leaves. • In a large bowl, combine beef mince, rosemary, garlic & herb seasoning, fine breadcrumbs and the egg. Season generously, then mix well. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (4-5 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a second plate.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• To the roasted potato tray, add fetta cubes and lemon zest. Toss to combine, then divide between dinner plates. • Set aside two portions of rissoles for lunch, then divide the remainder between the dinner plates. • Drizzle rissoles with cucumber aioli. Serve with the salad.