Ingredients
• 500g chicken mince
• 1 egg, lightly beaten
• 1 garlic clove, crushed
• 3/4 cup fresh breadcrumbs
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh basil leaves
• 1/3 cup barbecue sauce
• 8 rashers middle bacon
• Olive oil cooking spray
• 100g baby spinach
• 100g red grape tomatoes, halved
• 100g yellow grape tomatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
Method
1. Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove ‘eye’ piece from each bacon rasher and wrap in plastic wrap. Freeze for later use. Remove and discard rind from tail pieces of bacon. Wrap 1 piece bacon around each rissole. Secure with a toothpick.
2. Preheat oven to 180°C/160°C fan-forced. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Brush with barbecue sauce. Bake for 8 to 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.
3. Meanwhile, combine spinach and tomato in a bowl. Place oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to spinach mixture. Toss to combine. Serve rissoles with salad.
