Tandoori-Style Lamb Meatballs & Haloumi

• While veggies are roasting, in a medium bowl, combine lamb mince, the egg and fine breadcrumbs. Add the salt and a good pinch of pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

• Drain haloumi and pat dry. Cut the 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 plate. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add meatballs, turning, until browned and cooked through, 8-10 minutes. TIP: Cook the meatballs in batches if your pan is getting crowded!

• In the last minute of cook time, add tandoori paste, the brown sugar, water and cook, until slightly thickened, 1 minute. • Remove pan from heat, then add a dollop of Greek-style yoghurt.

• When the veggies are done, remove tray from the oven and stir through baby spinach leaves and a drizzle of white wine vinegar.