Sweet potato and herb salad

• 1 large (600g) sweet potato, peeled and cut into 3-4cm chunks
• 1 red onion, cut into wedges
• 2 tsp Moroccan seasoning mix
• 3 tbsp olive oil
• 60g baby spinach leaves
• 1 cup coarsely chopped flat leaf parsley leaves
• 2 tbsp lemon juice

Lamb rissoles

• 1 onion, grated
• 2 cloves garlic, crushed
• 1 cup (160g) grated zucchini (approx. 1 large zucchini)
• 1kg organic lamb mince
• 1 tbsp ground cumin
• ⅓ cup (80ml) Rosella Organic Tomato Sauce
• 1 cup (100g) dried breadcrumbs
• 2 eggs
• Salt and pepper to taste
• 2 tbsp olive oil
• Grilled flatbread and extra tomato sauce to serve

Sweet potato and herb salad

1. Preheat oven to 220°C/200°C (fan-forced) and line a baking tray with baking paper
2. Combine sweet potato, red onion, seasoning and 1 tbsp of olive oil. Season with salt and pepper. Toss to coat and place onto prepared tray. Roast 30-35 minutes, turning them over halfway. Remove and set aside to cool
3. Combine roasted sweet potato and onion, baby spinach and parsley in a large salad bowl. Drizzle over combined lemon juice and remaining olive oil and season with salt and pepper

Lamb rissoles

1. Combine onion, garlic, zucchini, lamb mince, cumin, tomato sauce, breadcrumbs and eggs. Season with salt and pepper. Using clean hands, mix until all the ingredients are well combined
2. Use a ⅓ cup measure to shape into 20 rissoles. Cover and refrigerate for 15 minutes or until ready to cook
3. Heat oil in a non-stick frying pan over medium-low heat. Add rissoles in batches and cook 3-4 minutes each side until cooked through. Transfer to a tray and cover with foil to keep warm
4. Serve rissoles with sweet potato and herb salad and extra tomato sauce