Mediterranean Meatballs & Tzatziki

While the wedges are baking, finely chop the garlic. Roughly chop the tomato and cucumber. In a small bowl, combine the dill & parsley mayonnaise and Greek yoghurt.

In a large bowl, combine the beef mince, garlic, Italian herbs, fine breadcrumbs, egg and the salt. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 5 meatballs per person.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the meatballs, in batches, until browned and cooked through, 8-10 minutes.

In a second large bowl, combine the tomato, cucumber, cos lettuce mix and kalamata olives. Crumble in the fetta. Add the balsamic vinegar and a drizzle of olive oil, then toss to combine. Season to taste.