Quick Garlic-Herb Beef Meatballs & Haloumi

• In a medium bowl, combine beef mince, garlic & herb seasoning, finebreadcrumbs (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.

• Drain haloumi and pat dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to plate. Return pan to 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, combine mixed salad leaves, celery, carrot and cucumber in a medium bowl. Just before serving, add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.

TIP: Dressing the salad just before serving will help the leaves stay crisp!