Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy beef rissoles like you’ve never had them before, then team them with a veggie-packed couscous meal for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3160kJ Energy, 43g Fat, 7g Saturated Fat, 55.5g Carbohydrate, 7.8g Sugars, 37.9g Protein, 723mg Sodium.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
mixed salad leaves
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
garlic & herb seasoning
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Greek salad cheese/feta cheese(ContainsMilk)
baby spinach leaves
dill & parsley mayonnaise(ContainsEggs)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 25 minutes. Meanwhile, roughly chop the carrot and capsicum. Place the carrot and capsicum on a second lined oven tray. Drizzle with olive oil, then season with salt and pepper and toss to coat. Roast until tender, 20 minutes.
While the veggies are roasting, thinly slice the tomato and 1/2 the cucumber into half-moons. In a medium bowl, place the mixed salad leaves, tomato and sliced cucumber. Set aside. Zest the lemon to get a pinch, then slice into wedges. Finely chop the remaining cucumber. In a small bowl, combine the garlic aioli and chopped cucumber. Set aside. Pick and finely chop the rosemary leaves.
In a medium saucepan, add the water and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and season.
In a large bowl, combine the beef mince, rosemary, garlic & herb seasoning, fine breadcrumbs and the egg, then season. Using damp hands, form heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.
Add a squeeze of lemon juice and a drizzle of olive oil to the salad. Season to taste and toss to coat. Scatter the cheese and lemon zest over the roasted potatoes, toss to combine and divide between plates. Set aside two portions of the beef rissoles for lunch, then divide the remaining rissoles between plates. Spoon over the cucumber aioli. Serve with the garden salad.
When you're ready to pack lunch. Roughly chop the baby spinach leaves and parsley leaves. Add the roasted carrot, capsicum, the baby spinach and parsley to the couscous. Toss to combine and season to taste. Divide the roast veggie couscous, reserved rissoles, lemon wedges and dill & parsley mayonnaise packets between two microwave-safe containers. Refrigerate. At lunchtime, remove the lemon wedges and dill-parsley mayo packets and microwave until piping hot, 2-3 minutes. Serve with the mayo and lemon wedges.