Beef Rissoles & Beetroot Relish

While the fries are baking, thinly slice the brown onion. Grate the beetroot (see ingredients). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beetroot, the balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper, then transfer to a bowl.

While the beetroot relish is cooking, thinly slice the cucumber. Finely chop the garlic. In a large bowl, combine the beef mince, garlic, fine breadcrumbs, garlic & herb seasoning, egg and the salt. Using damp hands, roll heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the rissoles, turning, until browned all over and cooked through, 3-4 minutes each side.

In a medium bowl, add the mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste and toss to coat.