Pork & Parmesan Meatballs

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes or until just softened. 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 to keep warm.

While the relish is cooking, combine the garlic, pork mince, grated Parmesan cheese, 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 (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, for 2-3 minutes or until browned. Reduce the heat to medium and cook, turning, for 6-8 minutes or until cooked through.

While the meatballs are cooking, halve the cherry tomatoes. Thinly slice the cucumber into half-moons. Roughly chop the roasted almonds. Add the cherry tomatoes, cucumber, almonds, mustard cider dressing 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!