Serves: 4

Prep. Time: 20 mins

Cook Time: 10 mins

Ingredients:

• 400g turkey breast mince
• 4 green shallots, finely chopped
• 2 tbsp chopped fresh continental
• parsley leaves, plus 1/3 cup, extra, coarsely chopped
• 2 tsp finely grated lemon rind
• 1 small eggplant, cut into 1cm-thick rounds
• 1 red capsicum, deseeded, cut into thin wedges
• 1 yellow capsicum, deseeded, cut into thin wedges
• 1 tbsp fresh lemon juice
• 2 tsp extra virgin olive oil
• 2 tbsp chopped fresh dill
• 400g can chickpeas, rinsed, drained
• 60g baby spinach
• 70g (1/4 cup) natural yoghurt
  

Source. taste.com.au



Method:

Step 1.

Combine the turkey, shallot, parsley and lemon rind in a large bowl. Season then roll into 12

rissoles.

Step 2.

Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray rissoles, eggplant and

capsicum with oil. Cook the rissoles, turning, for 6-8 minutes or until golden and cooked

through. Cook capsicum and eggplant for 2-3 minutes each side or until tender.

Step 3.

Meanwhile, combine the lemon juice, oil, dill and extra parsley in a large bowl.

Step 4.

Add grilled vegetables, chickpeas and spinach. Toss to combine. Season. Divide among

serving plates. Top with rissoles and yoghurt.