Heat oven to 250ºC.
Halve potatoes, toss with oil, salt and pepper on a lined oven tray. Place cut-side down and roast for 20-25 minutes until golden and tender (see notes).
2. Prepare the salad
Wash and roughly chop lettuce and halve cherry tomatoes. Arrange on a serving platter.
3. Make the sauce
Chop parsley and mix 1 tbsp (reserve remaining) with yoghurt, 1 tbsp olive oil and 1 tbsp barbecue sauce. Season to taste with salt and pepper.
4. grill the zucchini
Heat a grill pan (or use the barbecue) over medium-high heat. Cut zucchini into thick slices, rub with oil, salt and pepper. Grill for 3 minutes on each side or until cooked to your liking (use the same pan for the patties, or add at the same time if enough space).
5. make beef patties
Meanwhile, finely chop rosemary and chives. Combine beef mince with 1/2 tbsp rosemary (see notes), chives and reserved parsley. Season with salt and pepper, form into patties using a 1/4 cup measurement. Cook in the grill pan for 5-6 minute on each side over medium heat.
6. FINISH AND PLATE
Serve grilled zucchini and beef patties with roast potatoes, salad and yoghurt sauce.
Don’t wait for the oven to preheat fully, we are using high heat and count on the oven not reaching the set temperature until halfway through the cook. If you have a slow oven, simply extend the cook time with 5 minutes or so.
Use any leftover rosemary to sprinkle over potatoes.
Cook zucchini and beef patties at the same time if using a barbecue.
No beef option - beef mince is replaced with chicken
Baby cos lettuce 1
Cherry tomatoes 1 packet (200g)
Parsley 1/3 bunch
Natural yoghurt 1/3 tub
Rosemary 1 sprig
chives 1/3 bunch
Beef mince 300g
FROM your pantry
olive + oil for cooking, salt, pepper, barbecue sauce