• Finely chop garlic.
• In a small bowl, combine the honey, low sodium soy sauce, water and half the garlic. Set aside.

Little cooks: Take charge by combining the sauces!

• In a large bowl, combine fine breadcrumbs, plant-based mince, the egg, ginger paste, remaining garlic and a good pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of plant-based mince mixture into small balls (4-5 per person). Transfer to a plate.
• Set your air fryer to 200°C. Place mince balls into air fryer basket and cook until cooked through, 8-10 minutes. Add the honey-soy mixture and stir until the mince balls are coated in the sauce.

TIP: No air fryer? Heat a frying pan over medium-high heat with a drizzle of olive oil. Cook plant-based meatballs, until browned and cooked through, 8-10 minutes. In the last minute, add the honey-soy mixture, tossing, until coated.

• Meanwhile, thinly slice pear into wedges. Thinly slice celery and fresh chilli (if using).
• In a medium bowl, combine mayonnaise, ponzu sauce, pear, celery, slaw mix, baby leaves and crushed peanuts. Season with salt and pepper. Toss to coat.

• Thinly slice spring onion. 
• Divide pear slaw between bowls. Top with sticky ginger plant-based meatballs.
• Spoon over any remaining glaze from the pan.
• Garnish with chilli and spring onion to serve. Enjoy!