Venison & Beef Crumbly Cheese Meatballs

In a large bowl, combine the venison & beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients), 1/2 the garlic and a pinch of salt and pepper. Crumble in the cheese and mix well. Using damp hands, take heaped spoonfuls of the beef mixture and shape into small meatballs. Transfer to a plate. You should get 5-6 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the baby broccoli, tossing, until tender, 4-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the meatballs, turning, until browned and cooked through, 8-10 minutes.

While the meatballs are cooking, melt the butter in a medium saucepan over a medium heat. Cook the carrot, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. Add the couscous and stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

In a second large bowl, combine the baby spinach, baby broccoli, couscous and a squeeze of lemon juice. Season with salt and pepper and stir to combine.

TIP: Combine everything in the saucepan to save on washing up!