date:May 21, 2014
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.