Balsamic Cherry-Glazed Beef Meatballs

While the pumpkin is roasting, finely chop the garlic. Roughly chop the tomato and cucumber.

In a medium bowl, combine the beef mince, fine breadcrumbs, the egg, garlic and a generous pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove the pan from heat, then add the cherry sauce, balsamic vinegar and a splash of water and toss until the meatballs are well coated, 30 seconds.

TIP: Add a splash more water if the glaze looks too thick.

While the meatballs are cooking, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Season with salt and pepper. Add the tomato, cucumber, spinach & rocket mix and roasted pumpkin to the dressing. Toss to combine.