Lemon-Pepper Beef Rissoles & Onion Chutney

• Meanwhile, roughly chop tomato. Thinly slice celery. • In a small bowl, combine Greek-style yoghurt and Dijon mustard. Season to taste and set aside.

• In a medium bowl, combine beef mince, lemon pepper seasoning, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). • Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Return all rissoles to the pan, then stir through caramelised onion chutney, turning rissoles to coat.

TIP: For best results, drain the oil from the pan before adding the chutney.

• To the saucepan with the quinoa-millet blend, add celery, tomato, baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Toss to combine. Season with salt and pepper to taste.