Italian beef rissoles with fresh tomato salsa

Ingredients (4 servings):

• 750g beef mince
• 55g (¾ cup) fresh breadcrumbs (made from day-old bread)
• 150g bought chargrilled capsicum (bell pepper), drained, thinly sliced
• 40g (¼ cup) pitted olives, thinly sliced
• ¼ cup finely shredded fresh basil
• 1 garlic clove, crushed
• 1 egg, lightly whisked
• 1 red onion, halved, finely chopped
• Salt & freshly ground black pepper
• 2 medium ripe tomatoes, coarsely chopped
• 2 teaspoons extra light olive oil
• 1 tablespoon finely shredded fresh basil, extra
• 1 x ±120g pkt salad leaves

Method:

1. Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl. Season with salt and pepper.
2. Divide the mince mixture into 8 equal portions and shape into 5cm patties.
3. Preheat a barbecue plate or large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate.
4. Meanwhile, combine tomato, oil, extra basil and remaining onion in a bowl. Taste and season with salt and pepper.
5. Divide the salad leaves among serving plates.
6. Top with rissoles and salsa.