One Tray Paprika 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 with a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

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

Put the tray 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 from the oven

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

Cut the remaining lemon into 1 wedge per person