Chipotle Beef Meatballs & Cucumber Salsa

• Meanwhile, finely chop cucumber and baby spinach leaves. Thinly slice onion and radish. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine beef mince, fine breadcrumbs, the egg, Mexican Fiesta spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Transfer caramelised onion to the brown rice along with zesty chilli salt. Toss to combine. Season generously with salt and pepper.

• Wash and dry the frying pan, then return to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add mild chipotle sauce and a splash of water, tossing meatballs to coat.

• In a second medium bowl, combine radish, cucumber, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.