Ingredients
- 750g lamb mince
- 1 cup stale white breadcrumbs
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 1 egg, lightly beaten
- 1 tablespoon lemon juice
- 2 tablespoons finely-chopped fresh mint
- 1 large red capsicum, cut into 6 pieces
- 3 (225g) baby zucchini, thickly sliced lengthways into 12 pieces
- 3 (300g) baby eggplants, thickly sliced lengthways into 12 pieces
- 2 tablespoons olive oil
- 250g haloumi, thinly sliced into 12 pieces
- Tamar Valley Greek Style Yoghurt, to serve
- Lemon wedges, to serve
- Lebanese bread rounds, to serve
Method
- Step 1Combine mince, breadcrumbs, cinnamon, coriander, egg, lemon juice and mint in a bowl. Season with salt and pepper. Mix well to combine. Using 1/4 cup mixture at a time, roll into 12 rissoles. Flatten rissoles slightly.
- Step 2Heat a greased barbecue plate or chargrill on medium heat. Cook rissoles, turning occasionally, for 8 to 10 minutes or until cooked through. Remove to a plate. Cover to keep warm.
- Step 3Meanwhile, cook capsicum on barbecue plate or chargrill for 5 minutes each side or until soft. Remove to a plate. Cover to keep warm. Toss zucchini and eggplant in oil. Cook for 2 minutes each side or until almost tender. Add haloumi. Cook for 30 seconds each side. Remove zucchini, eggplant and haloumi to a plate.
- Step 4Place 1 piece of capsicum on each plate. Top with 2 slices each of zucchini, eggplant and haloumi. Serve with rissoles, yoghurt, lemon wedges and Lebanese bread pieces.
Nutrition
2297 kj
Energy
25.7g
Fat Total
10.6g
Saturated Fat
4.4g
Fibre
43.1g
Protein
143mg
Cholesterol
1582mg
Sodium
34.1g
Carbs (total)
All nutrition values are per serve
Notes
You could also serve rissoles and vegetables drizzled with yoghurt and wrapped in Lebanese bread rounds.
Related Video
- Author: Nancy Duran
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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