Recipes+
Ingredients
Method
1.Cover a baking tray with foil. Preheat oven grill to high. Using a fork, mash half the feta roughly. Add mozzarella: stir to combine. Spray rissoles with oil.
2.Heat a large frying pan over moderate heat. Cook rissoles for 8 minutes each side or until cooked. Transfer to prepared tray. Top with feta mixture; cook under grill for 2 minutes or until cheese melts.
3.Wipe pan clean. Heat over moderate heat. Cook and stir bacon for 2-3 minutes or until crisp. Cook beans in a saucepan of boiling water for 3 minutes or until bright green. Drain; refresh under cold water. Drain: place in a large bowl.
4.Add bacon, spinach, remaining crumbled feta, onion, oil, vinegar and horseradish to beans; toss to combine. Spoon salad onto plates. Top with beetroot and rissoles. Serve at once.
If horseradish cream is unavailable, use 1 clove garlic, crushed. You can cook rissoles on a preheated barbecue plate (with lid). Top rissoles with fetta mixture, close lid and cook for 2-3 minutes or until cheese melts.
Note
Related stories
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door
