Spiced Beef Koftas & Garlic Rice

While the rice is cooking, zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint. Finely chop the cucumber and tomato. Roughly chop the baby spinach leaves.

In a large bowl, combine the lemon zest, beef mince, fine breadcrumbs, chermoula spice blend, currants, egg and remaining garlic, then season with salt and pepper. Using damp hands, take heaped spoonfuls of mixture and shape into small oval-shaped koftas. Transfer to a plate. You should get 4-5 koftas per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the koftas, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

While the koftas are cooking, combine the Greek-style yoghurt, a drizzle of olive oil and 1/2 the mint in a small bowl. Season to taste and set aside. In a medium bowl, combine a good squeeze of lemon juice and a drizzle of olive oil. Add the cucumber, tomato and baby spinach. Crumble in the cheese (see ingredients), toss to combine and season to taste.