[Cal Smart] NZ Beef Rissoles & Peppercorn Gravy

• Meanwhile, finely chop tomato. Thinly slice cucumber. Roughly chop roasted almonds. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until toasted, 2-3 minutes.

• In a medium bowl, combine beef mince, garlic & herb seasoning, fine bread crumbs and the egg. • 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.

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

• In a medium bowl, combine gravy granules, peppercorns and the boiling water, whisking, until smooth, 1 minute.
• In a medium bowl, combine salad leaves, cucumber, tomato and a drizzle of red wine vinegar and olive oil. Season to taste.