Pesto Lamb Rissole with Tomato Rice

Steps

1. Finely dice onion and grate carrot. Heat a drizzle of oil in a medium pot on medium heat and cook onion and carrot for 3–4 minutes until softened. Add rice and first measure of lamb spice mix and cook, stirring for 1 minute until fragrant.
2. Add canned tomatoes, water and salt, stir well and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 20 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
3. Finely dice tomato and cucumber, mix with salt in a small bowl. Place in a sieve and leave to drain for 10 minutes. Return to a small bowl, add yoghurt and mix to combine. Season with pepper.
4. In a medium bowl mix lamb mince, second measure of lamb spice mix and salt. Roll into golf ball-sized balls, then flatten to 1cm thick rissoles.
5. When rice has 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on a medium-high heat. Cook rissoles in batches for about 2-3 minutes or until golden and cooked through. Toss rissoles in a medium bowl with pesto to coat.
6. To serve, spoon tomato rice onto plates and top with lamb rissoles and a dollop of tomato and cucumber yoghurt.