Persian Lamb Koftas, Haloumi & Veggie Couscous

• Meanwhile, in a large bowl, combine lamb mince, Mediterranean spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper.
• Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person).

• Transfer koftas to a baking dish.
• Drizzle with olive oil and turn to coat. Bake until browned, 15 -20 minutes.

• When koftas have 10 minutes remaining, boil the kettle.
• To a medium heatproof bowl, add couscous and a generous pinch of salt
• Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes.
• Fluff up with fork and set aside.

• In a small bowl, combine harrisa paste and Greek-style yoghurt.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. Roughly chop roasted almonds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.
• To couscous, add roasted veggies, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.