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.