Pork & Apple Rissoles

While the sweet potato is roasting, thinly slice the eschalot. Grate the apple. In a large frying pan, heat the butter over a medium-high heat. Add the eschalot and cook for 2 minutes or until softened. Add the grated apple and brown sugar and cook for a further 2-3 minutes or until softened. Season with salt and pepper and transfer to a medium bowl. Set aside to cool slightly.

Add the fine breadcrumbs, pork mince, egg and the salt to the bowl with the apple mixture. Combine well. Using damp hands, form the mixture into 2cm thick rissoles. You should get 3 rissoles per person. TIP: Pack the rissoles firmly so they hold together while cooking.

When the sweet potato has 15 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the rissoles and cook, flipping occasionally, for 3-4 minutes on each side or until golden and cooked through. Set aside on a plate and repeat with the remaining rissoles. TIP: Don't worry if the rissoles char a little, this adds to the flavour!

While the rissoles are cooking, slice the cherry tomatoes in half. Dice the avocado. In a large bowl, combine 1 tbs olive oil with the balsamic vinegar and a pinch of salt and pepper. Mix well. Add the cherry tomatoes, avocado and cos lettuce mix. Just before serving, toss to coat in the dressing.