• Thinly slice radish into sticks. • In a medium bowl, combine beef mince, fine breadcrumbs, sweet soy seasoning, garlic paste and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

In a large frying pan, heat a generous 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 sweet chilli sauce and sir to combine.

• Meanwhile, combine deluxe salad mix, baby leaves, radish, ponzu sauce and a drizzle of vinegar and olive oil in a large bowl.

• Divide ponzu slaw between bowls. Top with sticky beef meatballs and pour over any remaining sauce. • Sprinkle over crushed peanuts to serve. Enjoy!