Thai Beef Rissoles & Sesame Pumpkin

While the pumpkin is roasting, cut the capsicum into bite-sized chunks. Roughly chop the Asian greens. Finely chop the garlic. In a small bowl, combine the mayonnaise and soy sauce. Set aside.

In a medium bowl, combine the beef mince, fine breadcrumbs (see ingredients), Thai seven spice blend, egg, the salt and 1/2 the garlic. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles (3-4 per person). Set aside on a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum, tossing, until golden, 3-4 minutes. Add the Asian greens and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side.