Southwestern Pork Meatballs

While the potatoes roast, finely chop the garlic (or use a garlic press). Thinly slice the chives. Thinly slice the tomato into half-moons. Thinly slice the cucumber into rounds. Drain the sweetcorn.

In a large bowl, add the pork mince, fine breadcrumbs, egg, garlic, chives, All-American spice blend, the salt, 1/2 the sweetcorn, and a pinch of pepper and mix to combine. Using damp hands, shape spoonfuls of the mixture into meatballs and transfer to a plate (you should get about 20 meatballs).

Heat a drizzle of olive oil in a large frying pan 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 or until golden and lightly charred. TIP: If your pan is getting crowded, cook in batches for the best results!

While the meatballs are cooking, combine the balsamic vinegar, honey and 4 tsp of olive oil in a large bowl. Season to taste with salt and pepper. Add the baby spinach leaves, tomato and cucumber to the bowl. Toss to coat just before serving.