Beef and beetroot rissoles with bean and avocado salad

Method

1. Prepare the vegetables and garlic: (Peel the onion and finely dice, peel top and tail the beetroot and grate, peel the garlic and crush, chop the parsley)
2. Place the mince in a large mixing bowl.
3. Add the onion, beetroot, garlic and parsley, cooked quinoa and paprika.
4. Crack the egg in a small bowl and beat. Add half to the mince.
5. Mix the ingredients together thoroughly. Add more egg if needed.
6. Divide the mince into 12 equal size balls and place on a separate chopping board (ideally red). Flatten slightly to make rissoles, remember to wash your hands thoroughly after handling raw meat.
7. Heat the olive oil in a frying pan.
8. Place the rissoles in the frying pan and cook for 3-4 minutes on each side until cooked all the way through.
9. While the rissoles are cooking, prepare the salad using a clean chopping board and equipment: ( Top and tail the green beans and cut them in half, chop the parsley, cut the avocado in half and remove the stone using a spoon, peel and chop the flesh into cubes, remove the top of the chilli and cut in half, discard the seeds and slice finely, juice the lemon )
10. Bring a saucepan of water to the boil and add the green beans. Cook for 2 minutes.
11. Place the parsley, avocado, chilli and lemon juice in a bowl with the rocket.
12. Drain the green beans and rinse under cold water to cool. Add to the bowl.
13. Mix well.
14. Place the salad onto plates and drizzle a little of the Greek yogurt on top.
15. Remove the rissoles from the frying pan and place on top of the salad.