Mediterranean Beef Rissoles & Cheesy Fries

While the fries are baking, halve the cherry tomatoes. Finely chop the garlic.

In a medium bowl, combine the beef mince, fine breadcrumbs, garlic & herb seasoning, dried oregano (see ingredients), garlic and egg. Season with salt and pepper. Combine well. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and transfer to a plate. You should get about 4-5 rissoles per person.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Transfer to a plate. TIP: Don't worry if your rissoles get a little charred during cooking. It adds to the flavour!

While the rissoles are cooking, combine the balsamic vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the mixed salad leaves and cherry tomatoes and toss to combine. In a small bowl, combine the creamy pesto dressing and water.