Cheesy risotto balls with warm winter salad

1 Preheat oven to 180°C. Line a baking tray with baking paper. Place the flour in a shallow medium-sized bowl or plate. Lightly whisk the eggs in another bowl. Mix the breadcrumbs, parsley, parmesan and pepper and tip on to a plate.

2 To make the risotto balls, use clean wet hands to shape a small handful of the risotto into a ball. Make a hole in the centre of each ball with your finger. Wrap a basil leaf around a piece of mozzarella, and poke this into the ball, rolling to close over. Repeat with the remaining risotto to make 8 balls, keeping hands wet all the time.

3 Roll a risotto ball in the flour and shake off excess. Dip in egg, then roll in breadcrumb mix to coat. Place on baking tray. Repeat with the remaining risotto balls.

4 Spray balls with oil spray. Bake in oven for 20 minutes, spraying again halfway through, or until crisp and golden.

5 While balls are cooking, make the salad. Heat a spray of oil in a large, heavy-based pan over a high heat. Add kale and broccoli and stir-fry for 3-4 minutes, until tender. Remove from heat and stir through baby spinach.

6 Combine oil, mustard, vinegar, water and salt to make dressing. Pour over vegetables and toss well. Garnish with pumpkin seeds.

7 Serve risotto balls with warm salad.