Turkey rissoles and kale slaw

Dressing

• 5 sprigs fresh flat-leaf parsley, stems and leaves
• 1 tsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• sea salt, to taste
• ground black pepper, to taste

Kale slaw

• 150 g carrot, cut into pieces (3-4 cm)
• 40 g red onion
• 150 g red cabbage, cut into pieces
• 150 g zucchini, cut into pieces
• 4 leaves kale, stalks removed and shredded

Turkey rissoles

• 40 g red onion
• 100 g zucchini, cut into pieces
• 1 eschalot
• 500 g turkey mince
• 1 tbsp red curry paste
• 1 egg
• extra virgin olive oil, to fry