F Honey Mustard Beef Rissoles

Divide the chopped veggies between two oven trays lined with baking paper. Sprinkle with the thyme leaves, drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender.

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, beef mince, fine breadcrumbs, honey, Dijon mustard, salt and a pinch of pepper. Using damp hands, form the mixture into 1cm thick rissoles. You should get 3 rissoles per person. TIP: Pack the rissoles firmly to hold them together while cooking.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook 1/2 the rissoles for 2 minutes on each side or until golden, then reduce the heat to medium and cook for a further 2-3 minutes on each side or until cooked through. Set aside on a plate and repeat with the remaining rissoles. TIP: Don't worry if the rissoles char slightly, this adds to the flavour!

In a large bowl, combine the roasted veggies and baby spinach leaves. Season with salt and pepper and gently toss to coat.