[Salad Series] Double Beef Rissole Cos Salad & Honey Mustard Sauce

• Meanwhile, halve snacking tomatoes. Thinly slice cucumber into rounds. Roughly shred baby cos lettuce. • In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.