Lemon Pepper Beef Rissoles & Veggie Brown Rice

• Meanwhile, finely chop tomato and garlic. Thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• In a medium bowl, combine beef mince, lemon pepper spice blend, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person).

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles in batches until browned and cooked through, 3-4 minutes each side. • Remove from heat, then stir through onion chutney, tossing to coat.

TIP: For best results, drain the oil from the pan before adding the chutney.

• To the brown rice, add celery, tomato, baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Toss to combine and season to taste.