Pork & Parmesan Meatballs

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring occasionally, until just softened, 4 minutes. Reduce the heat to medium and add the apple, brown sugar, the water and a pinch of salt and pepper. Cover with a lid and cook until the apple has softened, 15 minutes. Break up the apple with a wooden spoon. Remove the lid and cook until reduced and thickened, 1 minute. Cover with a lid to keep warm.

While the relish is cooking, combine the pork mince, grated Parmesan cheese, garlic, eggs, rustic herb spice blend, the salt, fine breadcrumbs and a good pinch of pepper in a medium bowl. Using damp hands, shape 1 tbs of the pork mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. TIP: You should get 4-6 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned, 2-3 minutes. Reduce the heat to medium and cook, turning occasionally, until the meatballs are cooked through, 6-8 minutes.

While the meatballs are cooking, halve the cherry tomatoes. Grate the carrot (unpeeled). Roughly chop the roasted almonds. In a large bowl, place the mustard cider dressing, cherry tomato, carrot, almonds and mixed salad leaves. Season with a pinch of salt and pepper. Toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp!