Fragrant Beef Meatballs, Halloumi & Cauliflower Toss

• Meanwhile, in a large bowl, combine beef mince, the salt, fine breadcrumbs and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person).

• Transfer meatballs to baking dish. • Drizzle with olive oil and turn to coat. Bake until browned, 15-20 minutes. • Remove from oven, then add tandoori paste and a splash of water. Season with a pinch of salt. • Turn the meatballs to coat, then bake until sauce is slightly thickened, a further 8-10 minutes.

• When meatballs have 10 minutes remaining, boil the kettle. • In a medium 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. • Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • 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. Transfer to a bowl.

• To couscous, add roast veggies, baby spinach leaves, cooked haloumi and a drizzle of white wine vinegar. Toss to combine. Season to taste.