Pork and fennel kebabs with cauliflower rice

Instructions

1 Preheat oven to 200°C. Line a large baking tray with baking paper.

2 Place mince, onion, garlic, fennel, cumin, egg, breadcrumbs and lemon zest in a large mixing bowl. Season with freshly ground black pepper, then mix well to combine. Shape mixture into 7cm ovals to make 12 kebabs in total.

3 Place kebabs on prepared tray and lightly spray with olive oil. Bake for 10 minutes or until cooked through. Turn oven to grill and cook for a further 5 minutes or until golden brown.

4 Meanwhile, place cauliflower in a food processor and pulse until a rice consistency. Heat oil in a large frying pan over medium heat, then add cauliflower rice and cook, stirring occasionally, for 10 minutes. Add capsicum and parsley, stirring to combine.

5 Meanwhile, to make tahini yoghurt dressing, place all ingredients in a small bowl, mixing well to combine.

6 Divide cauliflower rice mixture among four serving plates. Top with kebabs and drizzle over dressing. Serve garnished with extra parsley.