Herby Beef Meatballs, Haloumi & Cherry Tomato Salad

• In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (see ingredients), the egg and a pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of the mixture into small meatballs  (4-5 per person). Transfer to a plate. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook meatballs, turning regularly, until browned and cooked through,  8-10 minutes (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add onion chutney and a splash of water. Gently toss meatballs to coat.
• While the meatballs are cooking, in a second medium bowl, combine mixed salad leaves, celery, carrot and snacking tomatoes. Just before serving (this helps the 
leaves stay crisp!), add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.  

Custom Recipe: Drain haloumi and pat dry. Before cooking the meatballs, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to plate. Return pan to heat and continue with step as above.