Fragrant Beef Meatballs & Cauliflower Toss

• Meanwhile, in a large bowl, combine beef mince, the salt, paprika spice blend, fine breadcrumbs and a pinch of pepper.
• Using damp hands, roll heaped spoonfuls of mince 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 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. 

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