Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy beef rissoles like you’ve never had them before, then team them with a veggie-packed couscous meal for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3150kJ Energy, 42.3g Fat, 6.6g Saturated Fat, 56.9g Carbohydrate, 10g Sugars, 37g Protein, 717mg Sodium.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
mixed salad leaves
garlic & herb seasoning
baby spinach leaves
dill & parsley mayonnaise(ContainsEgg)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25 minutes. Roughly chop the zucchini and capsicum and place on a second oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and bake until tender, 20 minutes.
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.
When you're ready to pack your lunch, roughly chop the baby spinach leaves and parsley leaves. Add the roasted capsicum and zucchini, spinach and parsley to the couscous. Toss to combine and season to taste. Divide the couscous and remaining rissoles and lemon wedges between microwave-safe containers. Refrigerate. At lunch, remove the lemon wedges and microwave until piping hot, 2-3 minutes. Serve with the dill & parsley mayonnaise and lemon wedges.