Chipotle Beef Meatballs & Cucumber Salsa

• Meanwhile, finely chop tomato, cucumber and baby spinach leaves. Thinly slice onion. • In a medium bowl, combine pork mince, fine breadcrumbs, the egg, Tex-Mex spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you’ve swapped to beef mince, combine beef mince in the same way as above.

• 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. • Add caramelised onion to the saucepan with the freekeh and toss to combine. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• Wipe out 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Cook beef meatballs in the same way as above.

• While the meatballs are cooking, combine tomato, cucumber, baby spinach and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.