One Tray Paprika Lean Pork Meatballs & Potatoes With Harissa Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice half your red onion[s]

Cut the remaining onion into wedges

Cut your courgette[s] in half lengthways, then score the flesh in a criss-cross pattern, taking care not to cut through to the skin

Chop your waxy potatoes in half, lengthways

Add the halved potatoes to one side of a tin foil-lined tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

Add your scored courgette to the other side of the tray[s] with half your ground sumac (save the rest for later!), a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for an initial 15 min

Meanwhile, chop your tomato[es] into wedges

Chop your parsley finely, including the stalks

Add the remaining sumac to a bowl with the sliced onion, tomato wedges and most of the chopped parsley (save some for garnish!)

Add a squeeze of lemon juice, a pinch of salt and a drizzle of olive oil and give everything a good mix up – this is your sumac salad

Combine your mince and ground smoked paprika in a bowl with a generous pinch of salt and pepper

Give everything a good mix up until thoroughly combined (clean hands are the best way!)

Divide and shape into meatballs (3 per person!) – these are your paprika meatballs

Once the potatoes and courgette have had an initial 15 min, remove the tray[s] from the oven

Add the paprika meatballs and onion wedges and put the tray[s] in the oven for 15 min or until cooked through (no pink meat!)

Cut the remaining lemon into 1 wedge per person