HEALTHY TURKEY & DILL RISSOLES



CALORIES: 323


ENERGY: 1351 KJ


FAT: 12.2g


SATURATES: 2.5g


FIBRE: 9.1g


PROTEIN: 30.1g


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

INSTRUCTIONS:


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 on 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.




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