Middle Eastern Beef Meatballs

Place the peeled & chopped pumpkin and the carrot on an oven tray lined with baking paper with a drizzle of olive oil and a pinch of salt and pepper. Toss to coat then roast for 20-25 minutes, or until almost tender. Remove the tray from the oven, drizzle the pumpkin and carrot with the honey and turn to coat. Return to the oven and roast for a further 5 minutes, or until tender and caramelised.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes, or until golden. Transfer to a plate. Return the pan to a medium-high heat with olive oil (2 tsp for 2 people / 1 tbs for 4 people) and 1/2 the garlic. Cook for 30 seconds, or until fragrant, then transfer to a medium bowl. Add the Greek yoghurt, coriander (reserve some for garnish) and a good pinch of salt and pepper to the garlic oil. Whisk to combine.

In a medium bowl, combine the beef mince, fine breadcrumbs, egg, Souk Market spice blend, the salt and the remaining garlic. Using damp hands, take 1 heaped tbs of the beef mixture and shape into a meatball. Set aside on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

Return the frying pan to medium-high heat with a drizzle of olive oil. Add the meatballs and cook for 8-10 minutes, turning regularly or until browned and cooked through. In a medium bowl, combine the vinegar with olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. Add the mixed salad leaves to the bowl with the dressing and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.

Divide the honey-roasted pumpkin and carrot, Middle Eastern meatballs and salad between plates. Serve with the coriander yoghurt. Garnish with the pine nuts and any reserved coriander.