South American-Spiced Beef Rissoles

• Meanwhile, thinly slice onion (see ingredients). Thinly slice white turnip. Thinly slice cucumber into half-moons. Pick and roughly chop herbs. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion and set aside.

• In a medium bowl, combine beef mince, South American seasoning, garlic paste, fine breadcrumbs (see ingredients) and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add the honey and a splash of water tossing to coat.

• While the rissoles are cooking, drain pickled onion (reserve 1 tbs for 2 people / 2 tbs for 4 people). • In a medium bowl, combine mixed leaves, cucumber, turnip, pickled onion, herbs, a drizzle of olive oil and reserved pickling liquid. Season to taste.