Lemony Lamb Meatballs & Warm Harissa Dressing

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Cut your cucumber in half lengthways, scrape out the inner seeds with a teaspoon and discard the watery seeds

Slice the cucumber finely and add it to a sieve over the sink

Season with a generous pinch of salt, give everything a good mix up and set aside until later – this is your salted cucumber

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, zest your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)

Peel and finely chop (or grate) your garlic

Add the lemon zest, chopped garlic, lamb mince, panko breadcrumbs and a generous pinch of salt and pepper to a bowl

Mix thoroughly until fully combined (clean hands is the best way!)

Divide the mixture and roll them into 6 meatballs per person

Add the meatballs to a baking tray and put the tray in the oven for 15 min or until cooked through (no pink meat!) – these are your lemony lamb meatballs

Meanwhile, combine your harissa paste (can't handle the heat? Go easy!) with the juice of half your lemon[s] and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a large bowl – this is your harissa dressing

Strip your mint leaves from their stems and chop them finely

Chop your dill finely, including the stalks

Once cooked, remove the lemony lamb meatballs from the oven and add them to the bowl of harissa dressing

Gently mix the meatballs into the dressing until fully coated – these are your dressed lamb meatballs

Rinse the salted cucumber under cold running water and shake off any excess liquid

Cut the remaining lemon into 1 wedge per person