Beef Meatballs & Laksa Coconut Sauce

While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans and cut into small pieces. Finely chop the garlic. Zest the lime to get a good pinch, then slice into wedges. In a large bowl, combine the beef mince, egg, fine breadcrumbs and 1/2 the Southeast Asian spice blend. Season with salt. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate. You should get around 4-5 meatballs per person.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans until softened, 4-5 minutes. Add the baby spinach leaves and mixed sesame seeds and cook until wilted, 1 minute. Season to taste and transfer to a plate. Cover to keep warm.

Return the frying pan with a drizzle of olive oil over a medium-high heat. Cook the meatballs until browned and cooked through, 8-10 minutes.

In a small saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and the remaining Southeast Asian spice blend and cook until fragrant, 1-2 minutes. Add the coconut milk, brown sugar and soy sauce and cook, stirring occasionally, until heated through and fragrant, 1-2 minutes. Add the lime zest and a squeeze of lime juice to taste.