Caribbean-Spiced Beef Rissoles

While the veggies are baking, finely chop the garlic. Thinly slice the apple. In a medium bowl, combine the honey with a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.

In a large bowl, combine the beef mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of the rissole mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.

Carefully slice the roasted corn kernels off the cob. To the bowl of dressing, add the corn, apple and mixed salad leaves, tossing to coat.