Spiced Lamb Meatballs with Roasted Vegetable Harissa Bulgur Wheat, Mint Tahini Yoghurt, Pistachios and Pomegranates

One of my favourite recipes which is full of colour, flavour and texture. It makes great leftovers the next day and is special enough for a dinner party, or a delicious weeknight meal.

(Serves 4 - £3.79 per portion)

1. Rinse 200g bulgur wheat and put in large saucepan with 500ml chicken stock. Simmer for 8-10 minutes until cooked. Drain well and set aside.
2. Chop two courgettes into slices and add to a lined baking tray with two red onions cut into wedges, a roughly chopped red and yellow pepper and half a chopped butternut squash. Toss in 1 tbsp olive oil, 1/2 tbsp sea salt flakes and roast or air fry for 30-35 minutes until slightly charred. Add to the cooked bulgur wheat.
3. Meanwhile make the meatballs. Put 500g lamb mince in a large bowl with half a finely chopped red onion, 1 tsp salt, a large handful of chopped parsley, 75g crumbled feta, 50g dried barberries or cranberries, 2 tsps cumin, 2 tsps ground coriander, 1/2 tsp allspice, and 1/2 tsp cloves. Mix well and shape into meatballs.
4. Heat a little olive oil in a frying pan over a medium heat and fry the meatballs until cooked through and nicely browned on all sides.
5. Finish the bulgur wheat by adding 1 heaped tbsp, a large handful of chopped parsley and coriander and 100g chopped spinach. Add the juice and zest of a lemon and stir well.
6. For the yoghurt, mix 150g natural yoghurt with 100g tahini, a large handful of finely chopped mint, 2 crushed garlic cloves, a squeeze of lemon and some seasoning to taste. Whisk with a fork.
7. Serve the bulgur in bowls with the meatballs, a drizzling of the tahini yoghurt and top with toasted pistachios and pomegranates.