Spiced Pork Meatballs & Caramelised Onion

While the potatoes are roasting, thinly slice the red onion. Roughly chop the tomato. Thinly slice the white turnip. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, Aussie spice blend, remaining garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

Wash and dry the frying pan, then return to a medium-high heat with a generous drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

While the meatballs are cooking, combine the tomato, turnip, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.