Beef & Feta Meatballs

In a large bowl, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients list), the salt and 1/3 of the garlic. Crumble in the feta and mix well. Using damp hands, take a heaped spoonful of the beef mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and cook, tossing regularly, until tender, 5-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning regularly, until browned and cooked through, 8-10 minutes.

While the meatballs are cooking, heat a medium saucepan over a medium heat with the butter and a drizzle of olive oil. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and vegetable stock and bring to the boil. Add the lemon zest and couscous. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

When the couscous is done, add the baby spinach, broccolini, parsley, a squeeze of lemon juice and a pinch of salt and pepper to the saucepan with the couscous and stir to combine. In a small bowl, combine the yoghurt, a good squeeze of lemon juice and the water (for the dressing). Season to taste.