Honey Mustard Beef Rissoles

Divide the chopped veggies between two oven trays lined with baking paper. Sprinkle with the thyme leaves, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 25-30 minutes or until tender.

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, beef mince, fine breadcrumbs (see ingredients list), honey, Dijon mustard, salt and a pinch of pepper. Using damp hands, form the mixture into 1cm thick rissoles. You should get 3 rissoles per person.

In the last 10 minutes of veggie cook time, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the rissoles for 2 minutes on each side or until browned, then reduce the heat to medium and cook for a further 2-3 minutes on each side or until cooked through. TIP: The rissoles may char a little in the pan, this just adds to the flavour!

In a large bowl, combine the roasted veggies and baby spinach leaves. Season with salt and pepper and gently toss to coat. TIP: Allow the veggies to cool slightly before tossing the salad to keep the leaves crisp.