Onion-Glazed Mumbai Beef Meatballs

• Meanwhile, thinly slice apple (see ingredients) into wedges. • Grate carrot.

• In a medium bowl, combine beef mince, Mumbai spice blend, fine breadcrumbs, the egg and a generous pinch of salt. • Using damp hands, roll heaped spoonfuls of the beef 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, 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 good splash of water, tossing the meatballs until coated.

• While the meatballs are cooking, combine mixed salad leaves, apple and carrot in a second medium bowl. • Add a pinch of salt and pepper. Drizzle with the white wine vinegar and olive oil. Toss to coat.