Cheesy Beef Rissoles & Balsamic-Mustard Onions

While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic.

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water, wholegrain mustard and brown sugar and mix well. Cook until dark and sticky, 3-4 minutes. Stir through the butter until melted and combined, remove the pan from the heat and set aside.

TIP: Add another dash of water to loosen before serving if needed!

In a medium bowl, combine the beef mince, garlic, Italian herbs, fine breadcrumbs, egg, grated Parmesan cheese and Nan's special seasoning. Season with pepper. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get about 3-4 rissoles per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.

Slice the corn off the cob. In a large bowl, combine the mayonnaise and white wine vinegar. Add the roasted veggies, corn kernels and baby spinach leaves. Toss to combine and season to taste.