Beef & Rosemary Rissoles with Lemony Potatoes for Dinner

While the veggies are roasting, thinly slice the tomato and 1/2 the cucumber into half-moons. Place in a bowl with the mixed salad leaves. Set aside. Zest the lemon to get a good pinch, then slice into wedges. Finely chop the remaining cucumber and combine in a small bowl with the garlic aioli. Pick and finely chop the rosemary leaves.

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

In a large bowl, combine the beef mince, rosemary, garlic & herb seasoning, fine breadcrumbs and egg, then season with salt and pepper. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 4-5 rissoles per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.

Add a squeeze of lemon juice and a drizzle of olive oil to the bowl with the salad. Toss to dress and season to taste. Scatter the fetta and lemon zest over the roasted potatoes, toss to combine and divide between plates. Set aside two portions of the rissoles for lunch and divide the remainder between plates and spoon over the cucumber aioli. Serve with the salad.