Step 1

Rissoles: Combine mince, garlic, smoked paprika, egg and breadcrumbs in a large bowl and season with pepper. Divide mix evenly and shape into 4 rissoles. Add oil to a large frying pan over medium heat and cook rissoles for 2 minutes each side until golden brown. Set aside.

Step 2

Sauce: Add onion and capsicum to same frying pan and cook for 5 minutes until softened. Add the tomatoes, paprika and 400ml of water and return rissoles to pan. Cook for 10 minutes, turn rissoles over and cook for another 1 minutes until cook through and sauce has thickened.

Step 3

Quinoa salad: Reheat oven to 200C. Toss pumpkin in half the oil and season with pepper. Spread out on a baking tray and roast for 20-30 minutes until golden and soft.

Step 4

Place quinoa in a sieve and rinse under running water. Place in a small saucepan with 2 cups of water. Bring to the boil, then reduce heat and simmer for 15-20 minutes or until tender. Whisk sherry or vinegar, mustard, remaining oil and pepper to make a dressing. Combine quinoa with roast pumpkin, spring onions, avocado and snow peas and pour over dressing.