Satay Beef Meatballs with Brown Rice and Rocket Salad

Steps

1. Preheat BBQ hot plate to medium-high (if using). Prepare onion. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Heat sesame oil in a medium pot on low-medium heat. Cook peanuts and onion for 3-4 minutes, until starting to colour. Add coconut milk, sweet chilli sauce, chilli flakes (if using), soy sauce, fish sauce and vinegar. Bring to a simmer and cook for 7-8 minutes, until thickened.
3. Combine all beef meatball ingredients in a large bowl and season with pepper. Mix well. Use clean, damp hands to form into golf ball-sized balls.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook meatballs for about 8 minutes, turning regularly, until cooked through. Reduce heat if meatballs darken too quickly.
5. Cut cucumber into quarters lengthways, remove seeds and thinly slice on an angle. Peel carrot into ribbons and thinly slice core. Place both in a large bowl, along with mesclun, olive oil and vinegar.
6. To serve, place ¾ cup cooked brown rice onto each plate and top with meatballs, satay sauce and mesclun salad.