Sriracha-Glazed BBQ Pork Rissoles

Meanwhile, finely chop garlic. Thinly slice herbs. In a small bowl, combine herbs and Greek-style yoghurt. Season with salt and pepper. Set aside.

In a medium bowl, combine pork mince, fine breadcrumbs, the egg, barbecue seasoning, garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of pork mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 rissoles per person). Transfer to a plate.

In a large frying pan, heat a 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 sriracha, the honey and a generous splash of water. Toss to coat rissoles.

TIP: Add a splash more water if the glaze looks too thick.

When the veggies are done, remove tray from oven, then add salad leaves and a drizzle of white wine vinegar. Toss to combine.