Greek-Style Beef, Spinach & Fetta Rissoles

• Meanwhile, finely chop baby spinach leaves.
• Halve snacking tomatoes. 
• Roughly chop kalamata olives (see ingredients). 

• In a medium bowl, combine beef mince, 
spinach, fine breadcrumbs, the egg, remaining 
Mediterranean seasoning and crumble in  
fetta cubes.
• 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.  

• 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. Drain oil.
• Remove from heat. Return all rissoles to pan, then 
add the honey, tossing to coat

• Meanwhile, in a large bowl, combine tomatoes, 
gourmet leaf mix, olives and a drizzle of vinegar 
and olive oil.
• Season to taste with salt and pepper.