Herby Thai Pork Meatballs and Shredded Salad With Sriracha Dressing

Tip the mince, fish sauce, honey and lime zest into a large mixing bowl. Finely chop your herbs and spring onions and add them to the mince. Mix the mince together with the herbs and flavourings, getting a really good mix through so the flavours mingle. Once all mixed through, pat them into small meatballs, more oval-shaped than round, with flattened sides. You should be able to produce about 16.

Using a julienne peeler, spiralizer, or julienne mandolin attachment shreds all the vegetables, excluding the spring onion. Put them in piles around the plate. Prepare a bowl of very cold water ready. Then slice the spring onion very finely lengthwise – pop in the cold water until it curls up and looks pretty.

Get a large frying pan on the hob, but don’t heat it. Add a little sunflower oil to the pan and give it a whirl to cover, then add around 8 meatballs – that should be plenty for two for dinner. You can keep the other 8 for another day (they’ll keep 2 to 3 days in the fridge) or freeze, wrapped up well. Heat up the pan to medium heat, cook the meatballs on one side for around 5 minutes, and then turn for another 5 minutes. You may want to give them a couple more minutes on the edges until they cook through.

Add all the dressing ingredients into a jam jar, screw the lid on tight and give it a good shake. Plate up the meatballs on top of the vegetables and sprinkle the spring onion, herbs, and dressing.