Pork Rissoles & Cherry Tomato-Rocket Salad

• In a medium bowl, combine pork mince, All-American spice blend, fine breadcrumbs and the egg. Season and mix well. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

Little cooks: Join the fun by helping combine and roll the rissole mixture! Make sure to wash your hands well afterwards.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add BBQ sauce, turning rissoles to coat.

• Meanwhile, roughly chop cucumber. • Halve snacking tomatoes.

• In a large bowl, combine cucumber, snacking tomatoes, spinach, rocket & fennel mix, a drizzle of the vinegar and a drizzle of olive oil. • Season, then toss to combine.

Little cooks: Take charge by tossing the salad!