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www.taste.com.au
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Recipe Saved
Prep Time: 20 minutes
Cook Time: 10 minutes
Total: 30 minutes
Servings: 4
Author : Chrissy Freer
Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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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 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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