Method

Step 1

Pickled onion: Mix together the red onion slices, balsamic vinegar and salt and set aside. Give it a little stir every now and then.

Step 2

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut into wedges.

Step 4

Seed Mix: Place a small pan on high heat and dry toast the Seed Mix until lightly browned (about 2 minutes). Shake the pan so they don’t burn. Remove from the heat and set aside.

Step 5

Slaw: Mix together Dijon mustard, mayonnaise, a squeeze of lemon juice to loosen and lemon zest. Add the cabbage and basil and season with salt and pepper, mix together well.

Step 6

Rosemary patty: Season the beef mince generously with salt and pepper and mix in the rosemary. Use your hands to shape the mince into a patty. Place a large frying pan on medium-high heat. Add a knob of butter and a little olive oil and when hot, add the patty. It should sizzle when it hits the pan (if the pan is hot enough). Cook the patty for about 4 to 6 minutes per side. Make sure they it’s nicely browned and cooked through. Remove them from the pan, scatter over the grated mozzarella, then place on a tin foil lined baking tray. Place in the oven and cook for 5 minutes, until the cheese melts.

Step 7

Serve the patty topped with the pickled red onion and tomato slices. Serve the cabbage slaw topped with the rocket and toasted seeds.