Herby Lamb Rissoles & Roasted Parmesan Brussels Sprout Salad

• Meanwhile, halve Brussels sprouts and place on a second lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange brussels sprouts cut-side down and roast until tender, 15-18 minutes. Allow to cool slightly.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• While Brussels sprouts are roasting, thinly slice pear into wedges. • In a medium bowl, combine beef mince, fine breadcrumbs, herb & mushroom seasoning and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While Brussels sprouts are roasting, thinly slice pear into wedges. • In a medium bowl, combine lamb mince, fine breadcrumbs, herb & mushroom seasoning and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• When potato has 10 minutes remaining, 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.

• When Brussels sprouts are slightly cooled, transfer to a medium bowl. Add pear, mixed salad leaves, Parmesan cheese and balsamic vinaigrette dressing, tossing to combine. • Season to taste.