Pork and apple rissoles
25 mins
2 cups vegies cut in 1.5 cm chunks (e.g. carrot, pumpkin, potato, sweet potato)
1 tbsp olive oil
1 400g can no-added salt chickpeas, drained & rinsed
1 orange, juiced
½ small red onion, finely sliced
150g baby spinach
½ bunch flat leaf parsley leaves (optional)
Dressing
50ml olive oil
1 tsp honey
1 tbsp white wine vinegar
½ tsp Dijon mustard*
Cracked pepper to taste
You can swap:
Step 1
Preheat oven to 180oC. Toss vegies in the olive oil and bake for 20 minutes or until cooked. Cool.
Step 2
Add vegetables to a large bowl with the chickpeas and orange juice. Allow to marinate for 10 minutes.
Step 3
Add the red onion, spinach and parsley if using.
Step 4
Make the dressing by combining the olive oil, honey, white wine vinegar, mustard and pepper in a jar with a lid. Shake vigorously.
Step 5
Pour the dressing over the salad and toss gently.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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