Garlic & Herb Parmesan Rissoles

While the potato is roasting, combine the beef mince, Aussie spice blend, fine breadcrumbs (see ingredients list), egg, grated Parmesan cheese and a pinch of salt and pepper in a large bowl. Using damp hands, form heaped spoonfuls of the mixture into balls then flatten to make 2cm thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person.

Heat a large frying pan over medium-high heat. Add the walnuts (see ingredients list) and toast until golden, 2-3 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the rissoles and cook until browned all over and cooked through, 3-4 minutes each side.

While the rissoles are cooking, halve the cherry tomatoes.

Add the basil pesto to the roasted potatoes and toss to combine on the oven tray. In a medium bowl, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the cherry tomatoes and mixed salad leaves. Toss to combine.