• Finely chop celery. • Halve snacking tomatoes. • Grate carrot.

• 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.

• Divide garden salad between bowls. • Top with Mediterranean beef meatballs, spooning over any remaining glaze from the pan. • Drizzle with creamy pesto dressing and garnish with flaked almonds to serve. Enjoy!