Dinner - Beef & Rosemary Rissoles with Potato Chunks

While the veggies are roasting, thinly slice the remaining 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, 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, then season.

In a large bowl, combine the beef mince, rosemary, garlic & herb seasoning, fine breadcrumbs and 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 (see ingredients) 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.