Name: Rissoles On A Stick With Roast Capsicum Salad Recipe
Total time: 35 min
Yield: 4
Cuisine: American

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How to make Rissoles On A Stick With Roast Capsicum Salad Recipe

Tracy Rutherford

Crawler

American

2 pkts vine sweet minicaps

Olive Oil Spray

Cloves garlic,  unpeeled

Heart smart beef mince

Tomato Sauce

Finely Chopped Fresh Parsley

Ground ginger

Salt and freshly ground pepper

Extra virgin olive oil

Red wine vinegar

Pitted black olives,  halved

Baby rocket leaves

Preheat oven to 220c. Trim tops from mini caps, halve them lengthways and discard any seeds. Combine with whole garlic cloves in a small roasting pan. Spray with olive oil and roast 20 minutes, or until tender. Cool slightly.

step 1

Meanwhile, combine beef mince, sauce, parsley, ginger, salt and pepper in a medium bowl. Use clean, dry hands to combine well. Divide into 8 portions. Roll each into a long sausage shape and thread onto skewers. Chill for 15 minutes. Cook skewers in large non-stick frying pan over medium heat, turning frequently, for about 8 minutes, or until browned on all sides and cooked through.

step 2

Halve mini cap pieces and place in a large bowl. Squeeze garlic paste from cloves and add to bowl with olive oil, vinegar and olives, mix well. Add rocket leaves, toss to combine and season to taste. Serve skewers with salad and lemon wedges.

step 3

Taste