Southwestern Pork Meatballs

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Drain the sweetcorn. Finely chop the coriander. Cut the tomato into 0.5cm half-moons. Slice the cucumber into 0.5cm rounds.

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, garlic, All-American spice blend (see ingredients list), 1/2 the sweetcorn, 1/2 the coriander, salt and a pinch of pepper. Take 1 tbs of mixture and shape into a small meatball. Set aside on a plate and repeat with remaining mixture. (You'll get 4-5 meatballs per person.)

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the meatballs and cook, turning regularly, for 4-5 minutes, or until browned. Reduce the heat to medium, add the remaining sweetcorn to the pan and cook, tossing occasionally, for a further 4-5 minutes until the meatballs are cooked through and the corn is golden.

While the meatballs are cooking, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 4 tsp for 4 people) in a medium bowl. Season to taste with salt and pepper. Add the baby spinach leaves, tomato and cucumber to the bowl and toss to coat in the dressing. TIP: Toss the salad just before serving to keep the leaves crisp!