Tex-Mex Beef & Pork Meatballs & Baby Broccoli

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook carrot, baby broccoli and sweetcorn until tender and lightly browned, 5-6 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic, until fragrant, 1 minute. • Add cauliflower rice and vegetable stock powder (see ingredients) and cook until softened, 2-4 minutes. Transfer to bowl with veggies and season to taste. Cover to keep warm.

• Wipe out the frying pan and return to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned, 5-7 minutes. • Reduce heat to medium, then add onion, stirring, until softened, 4-5 minutes. • Add the balsamic vinegar, brown sugar and a splash of water and mix well.

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

• While the meatballs are cooking, add baby leaves and a drizzle of white wine vinegar and olive oil to the cauliflower rice. Toss to combine and season to taste.