Spiced Lamb Koftas, Haloumi & Roast Veggie Couscous

• Meanwhile, in a large bowl, combine lamb mince, 
Mediterranean seasoning, 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.
• Meanwhile, cut haloumi into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook haloumi until golden brown, 2-4 minutes each side. Transfer to a plate. 

• When the koftas have 10 minutes remaining, boil 
the kettle.
• In 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 a fork and set aside.

• In a small bowl, combine harissa paste and  
Greek-style yoghurt.
• To the couscous, add roasted veggies, baby 
spinach leaves and a drizzle of white wine vinegar 
and olive oil. Toss to combine. Season to taste with 
salt and pepper.