ENERGY: 1351 KJ
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
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.