This recipe has been created by Curtis Stone, as part of the Coles Feed Your Family for Under $10 range.
Place the potatoes in a medium saucepan and cover with cold water. Add a little salt. Bring to the boil and cook for 7 minutes, or until the potatoes begin to soften but are still firm in the centre (be careful not to overcook them as they will be grilled later). Drain the potatoes and return them to the pan to dry and cool. Once cool enough to handle, cut the potatoes into about 1/2 cm thick slices.
Meanwhile, for the dressing: In a large bowl, whisk the vinegar, thyme and mustard to blend. Slowly add 1/3 cup of the oil whilst whisking to incorporate. Stir in the onion. Season to taste with salt and pepper.
For the rissoles: Combine the pork and beef mince, onion, garlic, thyme, Worcestershire sauce, paprika, and egg. Season with salt and pepper. Mix well and form into 8 balls.
Preheat the barbecue or an indoor grill pan over medium-high heat. Brush the rissoles with oil and cook for about 3 minutes per side, or until cooked through and grill marks form. Transfer to a plate and rest for 3 minutes.
Meanwhile, brush the potatoes with the remaining 2 tbsp oil and season with salt and pepper. Grill the potatoes for about 3 minutes per side, or until grill marks form. Transfer the hot potatoes to the bowl of vinaigrette and toss to coat.
To Serve :
Add the spinach and apple to the warm potatoes and vinaigrette and gently toss to coat. Divide the salad and rissoles among 4 plates. Drizzle with any remaining dressing and serve.
Prep time: 15 minutes
Cooking time: 20 minutes
Total cost: $9.90