Beef & Mushroom Rissoles with Rainbow Salad - Salamanca Fresh

Ingredients

• 500g lean beef mince
• 100g button or Swiss brown mushrooms, finely chopped or pulsed in a food processor
• 1 garlic clove, finely grated
• 2 tsp dried oregano or Italian herb mix
• Salt and freshly ground black pepper
• 2 large carrots (orange, white, or purple), shaved
• 3 baby beets (golden or candy-striped work beautifully), or radishes, thinly sliced
• 1 small fennel bulb, white part finely sliced + fronds reserved
• 100g pea shoots or soft leafy greens
• ½ cup toasted pecans
• ¼ cup crumbled feta
• 2 tbsp fresh orange juice
• 1 tbsp apple cider vinegar or red wine vinegar
• 2 tsp wholegrain mustard
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste