F Pork & Parmesan Meatballs

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and cook, stirring occasionally, until just softened, 4 minutes. Reduce the heat to medium and add the apple, brown sugar, the water and a pinch of salt and pepper. Cover with a lid and cook until the apples have softened, 15 minutes. Break up the apples with a wooden spoon. Remove the lid and cook until reduced and thickened, 1 minute. Cover with a lid to keep warm.

While the relish is cooking, combine the pork mince, grated Parmesan cheese, garlic, egg, rustic herb spice blend, fine breadcrumbs, salt and a good pinch of pepper in a medium bowl. Using damp hands, form 1 tbs of the pork mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. TIP: You should get about 20-25 meatballs.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned, 2-3 minutes. Reduce the heat to medium and cook, turning, until cooked through, 6-8 minutes.

While the meatballs are cooking, halve the cherry tomatoes. Grate the carrot (unpeeled). Roughly chop the roasted almonds. Add the mustard cider dressing, cherry tomatoes, carrot, almonds and mixed salad leaves to a large bowl and toss to combine. Season with a pinch of salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp!