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Healthy rissole salad recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up zesty lemon turkey patties for a speedy, nutritious meal bursting with flavor and protein.
Ingredients:
  • 400g turkey breast mince
  • 4 green shallots, finely chopped
  • 40.00 ml 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
  • 21.00 gm fresh lemon juice
  • 9.20 gm extra virgin olive oil
  • 40.00 ml chopped fresh dill
  • 400g can chickpeas, rinsed, drained
  • 60g baby spinach
  • 70g (1/4 cup) natural yoghurt
Instructions:
  • In a large bowl, mix together the ground turkey, shallot, fresh parsley, and lemon zest. Add salt and pepper for seasoning, then shape the mixture into 12 rissoles.
  • Heat a barbecue grill or chargrill pan over medium-high heat. Lightly coat rissoles, eggplant, and capsicum with oil. Grill rissoles until golden and cooked through, turning them occasionally for 6-8 minutes. Grill capsicum and eggplant for 2-3 minutes on each side until tender.
  • In a large bowl, mix together the lemon juice, oil, dill, and extra parsley.
  • Combine grilled vegetables, chickpeas, and spinach, tossing them together. Season the mixture to taste, then divide it among serving plates. Lastly, top each plate with rissoles and a dollop of yogurt.

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