• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potatoes into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• While the fries are baking, combine pork mince, fine breadcrumbs, Aussie spice blend, the egg and a good pinch of salt and pepper in a medium bowl. • Using damp hands, form heaped spoonfuls of the pork mixture into meatballs then flatten to make 2cm-thick rissoles (3-4 per person) and transfer to a plate.

• Grate beetroot. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook beetroot, the balsamic vinegar(for the beetroot) and the brown sugar, stirring, until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. 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 the rissoles to coat.

• While the rissoles are cooking, roughly chop snacking tomatoes and cucumber. • In a medium bowl, combine a drizzle of the balsamic vinegar (for the salad) and olive oil. Season, then add spinach & rocket mix, tomato and cucumber. Toss to coat. Little cooks: Take the lead by tossing the salad!

• Divide the Aussie-spiced pork rissoles, fries and garden salad between plates. • Top the rissoles with beetroot relish. Serve with burger sauce. Enjoy!