Middle Eastern Venison & Beef Koftas

• Meanwhile, zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste and set aside.

TIP: Add more or less lemon zest to taste.

• In a medium bowl, combine venison & beef mince, Middle Eastern seasoning, fine breadcrumbs, the egg and a generous pinch of salt. • Using damp hands, roll mince mixture into small koftas (3 per person).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning koftas to coat.

• When the veggies are done, remove the tray from oven, then add baby spinach leaves and a generous squeeze of lemon juice. • Toss to combine and season to taste.